نتایج جستجو برای: fruit flavor
تعداد نتایج: 88810 فیلتر نتایج به سال:
Volatile organic compounds (VOCs) are major determinants of fruit flavor, a primary objective in tomato breeding. A recombinant inbred line (RIL) population consisting of 169 lines derived from a cross between Solanum lycopersicum and a red-fruited wild tomato species Solanum pimpinellifolium accession (SP) was characterized for VOCs in three different seasons. Correlation and hierarchical clus...
Studies have shown that oxygenated compounds and TSS are important in food products. It seems that cultivars have a profound influence on these factors. The goal of the present study is to investigate on flavor components and juice quality parameters of two mandarin cultivars. In the last week of January 2012, at least 10 mature fruit were collected and their peel oil was extracted using cold-p...
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single type does not enough flavor quality. Therefore, flavorsome variety of fruits should be developed as matter urgency. In this study, the raw material elderberry was used to explore production technology mixed juice wines; selected were apple, lychee, pear, blueberry, elderberry. We utilized singl...
Watermelon plants grafted onto rootstocks from squash or gourds were planted at Lane, Oklahoma. Weight, dimensions, and quality (SSC, firmness, lycopene content) of a seeded (Summer Flavor® 800) and a seedless (Summer Sweet® 5244) cultivar were measured. Watermelons from non-grafted plants weighed more than those from grafted plants. Fruit shape, determined by length, circumference, and their r...
madam, dental and oral care products are available in different flavors. though flavoring is a marketing strategy for luring consumers, its components does have benefit on oral/dental tissues. thus, it is necessary for the dental health team to advice the right flavor of products, which are palatable and equally therapeutic. this article discusses the principal types, modes of activity, benefit...
In order to fully understand the variations of fruit quality-related phytochemical composition in Chinese bayberry (Myrica rubra Sieb. et Zucc.), mature fruit of 17 cultivars from Zhejiang and Jiangsu provinces was used for the investigation of fruit quality attributes, including fruit color, soluble sugars, organic acids, total phenolics, flavonoids, antioxidant capacity, etc. Sucrose was the ...
UNLABELLED The disruption of plant cell walls during fruit juice processing results in the enzymatic formation of herbaceous-smelling green leaf volatiles (GLVs). Our objective was to assess the impact of thermal processing conditions on resulting levels of GLVs (hexanal, trans-2-hexenal, hexanol, cis-3-hexenol, and trans-2-hexenol), total phenols, monomeric anthocyanins, and percent polymeric ...
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