Volatile compounds affecting kiwifruit flavor
1995
Young, H. | Stec, M. | Paterson, V.J. | McMath, K. | Ball, R.
The flavor of kiwifruit (actinidia deliciosa) appears to be a subtle blend of several volatile components, in addition to such nonvolatile components such as sugars and acids. The volatile chemical components present and their significance to the flavor of kiwifruit are reviewed. The sweetness of ripe kiwifruit has been shown to be associated with high levels of esters. The results of experiments aimed at determining whether volatile compounds have a causative effect on the perceived sweetness are presented.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library