| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542804 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Characterisation of four sweet cherry cultivars at different ripening stages. ⺠The most relevant sensorial attributes were linked to the ripening stage. ⺠A high organic acid accumulation was characteristic of the 'Sweetheart' cv. ⺠High values of pH, maturation index, and some aldehydes were related to the “Picota” type cultivars. ⺠Sweetness, firmness, and some volatiles discriminate among “Picota” type cultivars.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Manuel JoaquÃn Serradilla, Alberto MartÃn, Santiago Ruiz-Moyano, Alejandro Hernández, Margarita López-Corrales, MarÃa de GuÃa Córdoba,