Contribution of some volatile tomato components and their mixtures to fresh tomato aroma

Some volatile components of fresh tomatoes and mixtures of these components were evaluated for their contribution to fresh tomato aroma. cis‐Hex‐3‐enal was the only individual component evaluated which was rated moderately similar to the aroma of fresh tomatoes. A mixture of cis‐hex‐3‐enal, 2‐methyl...

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Veröffentlicht in:	Journal of the science of food and agriculture 1972-12, Vol.23 (12), p.1445-1450
Hauptverfasser:	Guadagni, D. G., Buttery, R. G., Venstrom, D. W.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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