Introduction

Carini, F.; Coughtrey, P. J.; Rp, Kinnersley

doi:10.1016/s0265-931x(00)00028-x

Cited by 5 publications

(2 citation statements)

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“…The period of time required for fruit growth varies widely among species and genotypes reaching from a few weeks to months, from anthesis until fruit ripening. According to Pallardy (2008) and Carini et al (2001), fruit growth curves can be of two general types. The first is a simple sigmoid type in which there is initially an exponentially increase in size followed by a growth slowdown in a sigmoid fashion.…”

Section: Resultsmentioning

confidence: 99%

Temporal evolution of 137Cs+, K+ and Na+ in fruits of South American tropical species

Cid¹,

Anjos²,

Zamboni³

et al. 2013

Science of The Total Environment

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Section: Resultsmentioning

confidence: 99%

Temporal evolution of 137Cs+, K+ and Na+ in fruits of South American tropical species

Cid¹,

Anjos²,

Zamboni³

et al. 2013

Science of The Total Environment

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“…Fruit is botanically defined as the structure of angiosperms that develops from the ovary wall after fecundating as the enclosed seed or as seeds mature. Popularly, fruit is considered the edible part of plants that can be used in the manufacture of varied food products, including desserts, juices, and pulps, among others [1,2]. The fruit market is a sector that generates around US$ 135 billion annually and has great importance in the development, employment, and income generation of the producing regions and, mainly, as raw material for application in the various sectors of the food and beverage industries [3].…”

Section: Introductionmentioning

confidence: 99%

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

et al. 2021

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Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.

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Physiology and Classification of Fruits

2012

Handbook of Fruits and Fruit Processing

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Introduction

Cited by 5 publications

References 1 publication

Temporal evolution of 137Cs+, K+ and Na+ in fruits of South American tropical species

Temporal evolution of 137Cs+, K+ and Na+ in fruits of South American tropical species

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

Physiology and Classification of Fruits

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