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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Jorge PinoInstituto de Investigaciones para la Industria Alimenticia, Departamento de Aromas Habana, Cuba
,
Victor Moo-HuchinInstituto Tecnológico Superior de Calkiní, Departamento de Alimentos, Calkiní, Campeche, México
,
Odri Sosa-MoguelInstituto Tecnológico de Mérida, Departamento de Ingenieria Química, Mérida, Yucatán, México
,
Enrique Sauri-DuchInstituto Tecnológico de Mérida, Departamento de Ingenieria Química, Mérida, Yucatán, México
&
Luis Cuevas-GloryInstituto Tecnológico de Mérida, Departamento de Ingenieria Química, Mérida, Yucatán, MéxicoCorrespondence[email protected]
Pages S444-S448 | Received 15 Nov 2016, Accepted 18 Feb 2017, Published online: 12 Jun 2017

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Marianela Inga, Juliana María García, Ana Aguilar-Galvez, David Campos & Coralia Osorio. (2019) Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening. CyTA - Journal of Food 17:1, pages 494-500.
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Articles from other publishers (6)

Diletta Piatti, Riccardo Marconi, Giovanni Caprioli, Marco Zannotti, Rita Giovannetti & Gianni Sagratini. (2023) White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS. Food Chemistry, pages 138089.
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Yating Guo, Yili Shen, Boya Hu, Huichun Ye, Haowei Guo, Qiang Chu & Ping Chen. (2023) Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. Plants 12:21, pages 3707.
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Yanqin Yang, Hongkai Zhu, Jiayu Chen, Jialing Xie, Shuai Shen, Yuliang Deng, Jiayi Zhu, Haibo Yuan & Yongwen Jiang. (2022) Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis. LWT 163, pages 113492.
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Gary Takeoka, Lan Dao & Peter Felker. 2022. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 319 331 .
Cristina Pereira, Alberto Martín, Margarita López-Corrales, María de Guía Córdoba, Ana Isabel Galván & Manuel Joaquín Serradilla. (2020) Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market. Foods 9:5, pages 619.
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Felipe Richter ReisFelipe Richter Reis. 2019. Reports on the Processing of Exotic Fruits. Reports on the Processing of Exotic Fruits 1 3 .

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