Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

4-Hydroxy-2, 5-dimethyl-3 (2 H)-furanone (HDMF, furaneol®) and its methyl ether 2, 5-
dimethyl-4-methoxy-3 (2 H)-furanone (DMMF) are import aroma chemicals and are …

A much-anticipated revision of a benchmark resource, written by a renowned author,
professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition …

The anatomy of strawberry (Fragaria× ananassa) fruit, in which the achene is found on the
outer part of the fruit, makes it an excellent species for studying the regulation of fruit …

The volatile chemicals in dichloromethane extracts from green coffee beans, roasted at 230°
C for 12 min (light), at 240° C for 14 min (medium), at 250° C for 17 min (city), or at 250° C for …

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a
comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It …

The fate of amino acids in relation to aroma biogenesis was studied in strawberries using
the in vitro growth approach. This fruit presented differences in the level of metabolization for …

The biogenesis of strawberry flavor is a popular area of current research bringing together
diverse areas of science, including flavor chemistry, biochemistry, molecular biology, and …

Volatile compounds in 'Sweetheart'lychee were examined using gas chromatography-
olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) …

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear
fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles …