| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601636 | Food Chemistry | 2013 | 13 Pages |
Abstract
⺠The effect of ripening on physiochemical parameters and sensory perception of three muskmelon cultivars was evaluated. ⺠Quantitative differences in volatile composition were observed between ripening stages. ⺠Chemical and physical parameters were correlated to sensory attributes. ⺠A portable ultra-fast gas-chromatograph was used for rapid ripeness and flavour quality evaluation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Simona Vallone, Hanne Sivertsen, Gordon E. Anthon, Diane M. Barrett, Elizabeth J. Mitcham, Susan E. Ebeler, Florence Zakharov,