The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid conc...

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Veröffentlicht in:	Food Science & Nutrition 2016-11, Vol.4 (6), p.858-868
Hauptverfasser:	Liu, Li, Ji, Mei‐Ling, Chen, Min, Sun, Ming‐yue, Fu, Xi‐ling, Li, Ling, Gao, Dong‐Sheng, Zhu, Cui‐Ying
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Acids Analysis Ascorbic acid Chemical composition Chromatography Citric acid Cluster analysis Clustering Cultivars Esters Flavor Flavors Food quality Fructose Fruit Fruits Furaneol GC–MS Greenhouses Headspace Linalool Mass spectrometry Nerolidol Organic acids Organic chemistry Original Research PCA Principal components analysis Scientific imaging Solid phase methods Strawberries strawberry Sugar Sweetness Volatile compounds
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