Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional

Keyphrases

• Fresh Tomato 100%
• Epoxy 100%
• Tomato Cultivars 100%
• Methional 100%
• Aroma Extract Dilution Analysis 66%
• Odour Units 66%
• Methionine 33%
• Tomato 33%
• Linoleic Acid 33%
• Gas Chromatography-mass Spectrometry 33%
• Biogenesis 33%
• 2-phenylethanol 33%
• Greenhouse Tomato 33%
• Formation Pathway 33%
• Labeled Precursors 33%
• Phenylacetaldehyde 33%
• Real Samples 33%
• Furaneol 33%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 33%
• 2,4-decadienal 33%
• 1-penten-3-one 33%
• Flavor Profile 33%
• Key Odorants 33%
• Active Odorants 33%

Chemistry

• Dilution 100%
• Decenals 100%
• Gas Chromatography Mass Spectrometry (GCMS) 50%
• Phenylacetaldehyde 50%
• formation 50%
• Methionine 50%
• Linoleic Acid 50%
• 2-Phenylethanol 50%
• 2-Isobutylthiazole 50%
• 1-Penten-3-One 50%

Food Science

• Aroma Compound 100%
• Gas Chromatography Mass Spectrometry 33%
• Linoleic Acid 33%
• Methionine 33%
• Flavor Profile 33%