کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4490675 | 1623193 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Study on Aroma Components in Fruit From Three Different Satsuma Mandarin Varieties
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم کشاورزی و بیولوژیک (عمومی)
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چکیده انگلیسی
Fruit aroma of Guoqing 1, Miyagawa Wase, and Owari from three different Satsuma mandarin varieties were investigated by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that there were 73, 71, and 66 aroma components in the three varieties, and the total contents were 584.67, 505.29, and 494.63 μg g−1, respectively. Total 29 constituents were common in the three varieties. It was also found that Guoqing 1, Miyagawa Wase, and Owari had 12, 5, and 2 unique components, respectively. The key aroma components were limonene, linalool, γ-terpinene, β-myrcene, α-pinene, and octanal in the three fruits. Guoqing 1 contained more key aroma compounds than Miyagawa Wase and Owari.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Agricultural Sciences in China - Volume 6, Issue 12, December 2007, Pages 1487-1493
Journal: Agricultural Sciences in China - Volume 6, Issue 12, December 2007, Pages 1487-1493