propyl acetate/cucumis

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NakalaMajaribio ya klinikiHati miliki

Chagua aina ya aina

3 matokeo

Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice.

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Ingia / Ingia

The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the

Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.

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Ingia / Ingia

Volatile compounds of 15 Charentais melon cultivars, known to exhibit differences in their ripening behaviors and in their storage lives (wild, mid, and long shelf life), were investigated. Twenty-eight volatiles (11 esters, 8 sulfur compounds, 6 alcohols, and 3 carbonyl compounds) were isolated by

1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe.

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Ingia / Ingia

BACKGROUND Orange-fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh-cut processing enhances ethylene-mediated quality losses. Post-cutting 1-methylcyclopene (1-MCP) application to fresh-cut cantaloupe was evaluated for its effects on quality

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Herbal & Natural Medicine

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