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methyl butyrate/batata doce
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4 resultados
Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
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The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences in the aroma profile
Volatile Profiling of Strawberry Fruits Cultivated in a Soilless System to Investigate Cultivar-Dependent Chemical Descriptors
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Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration). The aim of this study was to determine the characteristic volatile compounds of
Influence of harvest date and light integral on the development of strawberry flavour compounds.
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Strawberries cv. Elsanta were grown in peat bags in a glasshouse and subjected to three shading levels (0%, 25%, 47%) for 2 weeks, commencing 1 week prior to first fruit ripening. Fruit was harvested at five intervals and analysed using Atmospheric Pressure Chemical Ionization (APCI) and direct
Electrophysiological and Behavioral Responses of Drosophila suzukii (Diptera: Drosophilidae) Towards the Leaf Volatile β-cyclocitral and Selected Fruit-Ripening Volatiles.
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The spotted-wing drosophila, Drosophila suzukii Matsumura (Diptera: Drosophilidae), is attracted to numerous volatile organic compounds (VOCs) emitted from several ripening, small fruit crops. However, the strawberry leaf terpenoid, β-cyclocitral, is reportedly very attractive to D. suzukii (but not
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