Changes in Volatiles and Glycosides during Fruit Maturation of Two Contrasted Tomato (Solanum lycopersicum) Lines

The relationship between fruit maturation and volatile contents was investigated in two contrasted Cervil (CER) and Levovil (LEV) tomato (Solanum lycopersicum) lines. As fruits ripened, their volatile contents mainly increased. Although some compounds displayed contrasting patterns, overall, volatil...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2009-01, Vol.57 (2), p.591-598
Hauptverfasser:	Birtić, Simona, Ginies, Christian, Causse, Mathilde, Renard, Catherine M. G. C, Page, David
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Composition of Foods/Feeds Food engineering Food industries Fruit - chemistry Fruit - physiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Glycosides - chemistry Life Sciences Lycopersicon esculentum - chemistry Lycopersicon esculentum - physiology Odorants Volatilization
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