Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts from unripe and ripe fruits were obtained by...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2019-01-01
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| coleção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/19476337.2019.1593248 |
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