Changes in the Odor-Active Compounds in Vitis labruscana Cv. Concord during Growth and Development

Three compounds important to the characteristic flavor (American character) of Vitis labruscana Bailey cv. Concord grapes (o-aminoacetophenone, methylfuraneol, and methyl anthranilate) were quantified in both berries and leaves before and after veraison the onset of color formation in fruit). beta-d...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of agricultural and food chemistry 1994-02, Vol.42 (2), p.350-353
Hauptverfasser:	Shure, Kenneth B, Acree, Terry E
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences COMPOSE DE LA FLAVEUR COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTOS DEL SABOR Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology MADURAMIENTO MADUREZ MATURITE MURISSAGE RAISIN UVA Vitis labruscana
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!