Aroma of minor tropical fruits

被引：40
|
作者：
Franco, MRB [1 ]
Janzantti, NS [1 ]
机构：
[1] Univ Estadual Campinas, Fac Engn & Alimentos, Lab Anal Alimentos, BR-13830970 Campinas, Brazil
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 2005年 / 20卷 / 04期
关键词：
aroma; tropical fruits; review;
D O I：
10.1002/ffj.1515
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Publications on the volatile composition of some minor tropical fruits, i.e. acerola, cupuacu, soursop, bacuri, genipap, umbu-caja, araca-boi, camu-camu, umbu, murici and cashew apple, are reviewed. Differences observed in the volatile composition of a same fruit could be due to the methodology and/or to different cultivars or geographical regions. Bound volatiles can also be liberated during the extraction procedures under drastic conditions. Copyright (c) 2005 John Wiley & Sons. Ltd.
引用
收藏
页码：358 / 371
页数：14
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