Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas c...

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Bibliographic Details
Main Authors: Juliana María García, Laura Juliana Prieto, Alirio Guevara, Diana Malagon, Coralia Osorio
Format: Article
Language:English
Published: MDPI AG 2016-12-01
Series:Molecules
Subjects:
tree tomato
AEDA
rosmarinic acid
bitterness
taste
aroma
Online Access:http://www.mdpi.com/1420-3049/21/12/1729

Internet

http://www.mdpi.com/1420-3049/21/12/1729

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