Aroma of minor tropical fruits

被引：42

作者：

Franco, MRB ^{[1
]}

Janzantti, NS ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn & Alimentos, Lab Anal Alimentos, BR-13830970 Campinas, Brazil

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 2005年 / 20卷 / 04期

关键词：

aroma; tropical fruits; review;

D O I：

10.1002/ffj.1515

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Publications on the volatile composition of some minor tropical fruits, i.e. acerola, cupuacu, soursop, bacuri, genipap, umbu-caja, araca-boi, camu-camu, umbu, murici and cashew apple, are reviewed. Differences observed in the volatile composition of a same fruit could be due to the methodology and/or to different cultivars or geographical regions. Bound volatiles can also be liberated during the extraction procedures under drastic conditions. Copyright (c) 2005 John Wiley & Sons. Ltd.

引用

页码：358 / 371

页数：14

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