The fragrance of figs (Ficus carica L.) fruits
2014
Richter, A.A. | Vinogradov, B.A. | Marchuk, N.Yu | Shishkina, E.L.
It is shown, that among identificated there are 46 components of volatile compounds in figs varieties (Ficus carica L.) trans-2-gecsanal and α-pinene formed refreshing fragrance of green leaves and needles, nonanal, β-damascenone, iso-β-damascenone, β-cariofillen – fruit flavor characteristics. A sample with dark purple fruit contained a little more aroma compounds compared samples with light yellow fruit.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library