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gamma decalactone/slyva
Nuoroda įrašoma į mainų sritį
7 rezultatus
Acyl-CoA oxidase 1 is involved in γ-decalactone release from peach (Prunus persica) fruit.
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UNASSIGNED
γ-Decalactone accumulation in peach mesocarp was highly correlated with ACX enzyme activity and natural PpACX1 content. Adding the purified recombinant PpACX1 induced γ-decalactone biosynthesis in cultured mesocarp discs in vitro. Previous gene expression studies have implied that acyl
Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.
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Application of aroma extract dilution analysis (AEDA) on a flavor extract isolated from a freshly prepared, enzyme-inactivated peach juice using solvent extraction and high-vacuum distillation (extract I) revealed 24 odor-active regions in the gas chromatogram. Flavor dilution (FD) factors ranged
Authenticity assessment of gamma- and delta-decalactone from prunus fruits by gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (GC-C/P-IRMS).
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Authenticity assessment of gamma-decalactone (1) and delta-decalactone (2) from peach (Prunus persica var. persica), apricot (Prunus armeniaca), and nectarine (Prunus persica var. nectarina) was performed using gas chromatography-isotope ratio mass spectrometry (GC-IRMS) in the combustion (C) and
Effects of fruit pre-harvest bagging on fruit quality of peach (Prunus persica Batsch cv. Hujingmilu).
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Experiments were conducted to test the effects of pre-harvest bagging on fruit ripening and quality of peach (Prunus persica Batsch cv. Hujingmilu). Young fruits, at 50 days after full bloom (DAFB), were covered with bags made of single-, double-, and triple-layers of orange paper bag with 27.0%,
Effects of post-harvest light conditions on quality and aromatic volatile formation in 'Hakuho' peach (Prunus persica Batsch) fruits.
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The effect of light condition during post-harvest storage on fruit quality of 'Hakuho' peach (Prunus persica Batsch) was examined. Fruits were harvested at the immature stage (7 d before the tree-ripening stage) and firm-ripe (3 d before the tree-ripening) stage and stored at 25 degrees C under
Citric acid treatment reduces decay and maintains the postharvest quality of peach (Prunus persica L.) fruit.
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Peaches are easily perishable fruit, and their quality is quickly lost after harvest. In this study, "Hujingmilu" peach (Prunus persica L.) fruit was treated with citric acid (CA) and stored at 20°C for 15 days. Fruit decay and quality were evaluated during the storage period.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
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An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of
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