Strawberry flavour, one of the most complicated fruit flavours, has been extensively studied. The different techniques applied to strawberry flavour analysis are critically reviewed. Amongst these numerous flavour components there are some with significant commercial value, so strawberries or strawberry cells have been used in order to study the biosynthesis of these compounds. Attention is given to those biosynthetic studies as a basis for an alternative way to produce natural strawberry flavour.
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书目信息
Journal of the science of food and agriculture
卷
74
期
4
页码
421
- 434
ISSN
0022-5142
出版者
Elsevier B.V.
其它主题
Chemical constituents of plants; Liquid chromatography; Flavor compounds
语言
英语
注释
2019-12-04
类型
Text; Journal Article
2024-02-27
MODS