کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10895052 | 1082736 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit](/preview/png/10895052.png)
چکیده انگلیسی
Several lines of evidence indicate that important fruit aroma volatiles are derived from the degradation of carotenoid pigments. One such compound, lycopene, the major pigment in the red varieties of tomato and watermelon, gives rise, to a number of aroma volatiles including geranial, a lemon-scented monoterpene aldehyde. Various tomato and watermelon varieties and transgenic and near-isogenic tomato lines that range in color from yellow through orange to pink and red differ markedly in their carotenoid profiles. These variations are accompanied by differences in the compositions of terpenoid volatiles and hence in their taste.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 16, Issue 9, September 2005, Pages 407-415
Journal: Trends in Food Science & Technology - Volume 16, Issue 9, September 2005, Pages 407-415
نویسندگان
Efraim Lewinsohn, Yaron Sitrit, Einat Bar, Yaniv Azulay, Mwafaq Ibdah, Ayala Meir, Emanuel Yosef, Dani Zamir, Yaakov Tadmor,