| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5164869 | Phytochemistry | 2014 | 12 Pages |
Abstract
Melon fruit value is highly influenced by aroma. A simple and robust method of trapping volatile organic compounds combined with detection via thermal desorption (TD)-GC-MS has been developed. Principal component analysis of aroma profiles permitted the characterisation of distinct and closely related melon cultivars according to aromatic quality and shelf life.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
J. William Allwood, William Cheung, Yun Xu, Roland Mumm, Ric C.H. De Vos, Catherine Deborde, Benoit Biais, Mickael Maucourt, Yosef Berger, Arthur A. Schaffer, Dominique Rolin, Annick Moing, Robert D. Hall, Royston Goodacre,