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acca_sellowiana_o._berg_burret [2021/02/16 12:58] andreas |
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[Volatile flavour constituents of feijoa (Feijoa sellowiana) - analysis of fruit flesh., Shaw, G. J., Allen, J. M., Yates, M. K., Franich, R. A.,Journal of the Science of Food and Agriculture, | [Volatile flavour constituents of feijoa (Feijoa sellowiana) - analysis of fruit flesh., Shaw, G. J., Allen, J. M., Yates, M. K., Franich, R. A.,Journal of the Science of Food and Agriculture, | ||
+ | Of a total of 164 free volatiles from A.sellowiana fruits (three cultivars: Triumph, Unique, Anatoki), 26 aroma active compounds were identified by HS-SPME-GCO-MS. At unripe stages, terpenes (myrcene, ocimene, linalool, α-terpineol e.g.) together with ketones (3-octanone, | ||
+ | " | ||
+ | [Ding, Yizhen. The volatile composition and aroma profile of ‘Unique’, | ||
{{acca_sellowiana.jpg? | {{acca_sellowiana.jpg? |