Enhancement of strawberry aroma quality components after exposure to a novel fumigant of natural origin

T. R. Hamilton-Kemp; D. D. Archbold; R. W. Collins

doi:10.1201/9781351073769

Enhancement of strawberry aroma quality components after exposure to a novel fumigant of natural origin

T. R. Hamilton-Kemp, D. D. Archbold, R. W. Collins

Horticulture

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Citation (SciVal)

Abstract

Exposure of strawberry fruit overnight to a relatively low vapor phase concentration of the naturally occurring compound dimethyltrisulfide resulted in a marked increase in the quantities of aroma constituents emitted by the fruit. Among the aroma components which yielded the largest increase were ethyl esters including ethyl butanoate which is thought to be an important organoleptic component of strawberry fruit.

Original language	English
Title of host publication	Integrated View of Fruit and Vegetable Quality
Pages	250-256
Number of pages	7
ISBN (Electronic)	9781351082211
DOIs	https://doi.org/10.1201/9781351073769
State	Published - Jan 1 2018

Bibliographical note

Publisher Copyright:
© 2000 by Technomic Publishing Company, Inc.

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

Access to Document

10.1201/9781351073769

Cite this

@inbook{e61fcca90ec34f2a9a87402b95b1e885,

title = "Enhancement of strawberry aroma quality components after exposure to a novel fumigant of natural origin",

abstract = "Exposure of strawberry fruit overnight to a relatively low vapor phase concentration of the naturally occurring compound dimethyltrisulfide resulted in a marked increase in the quantities of aroma constituents emitted by the fruit. Among the aroma components which yielded the largest increase were ethyl esters including ethyl butanoate which is thought to be an important organoleptic component of strawberry fruit.",

author = "Hamilton-Kemp, {T. R.} and Archbold, {D. D.} and Collins, {R. W.}",

note = "Publisher Copyright: {\textcopyright} 2000 by Technomic Publishing Company, Inc.",

year = "2018",

month = jan,

day = "1",

doi = "10.1201/9781351073769",

language = "English",

isbn = "1587160196",

pages = "250--256",

booktitle = "Integrated View of Fruit and Vegetable Quality",

}

TY - CHAP

T1 - Enhancement of strawberry aroma quality components after exposure to a novel fumigant of natural origin

AU - Hamilton-Kemp, T. R.

AU - Archbold, D. D.

AU - Collins, R. W.

PY - 2018/1/1

Y1 - 2018/1/1

N2 - Exposure of strawberry fruit overnight to a relatively low vapor phase concentration of the naturally occurring compound dimethyltrisulfide resulted in a marked increase in the quantities of aroma constituents emitted by the fruit. Among the aroma components which yielded the largest increase were ethyl esters including ethyl butanoate which is thought to be an important organoleptic component of strawberry fruit.

AB - Exposure of strawberry fruit overnight to a relatively low vapor phase concentration of the naturally occurring compound dimethyltrisulfide resulted in a marked increase in the quantities of aroma constituents emitted by the fruit. Among the aroma components which yielded the largest increase were ethyl esters including ethyl butanoate which is thought to be an important organoleptic component of strawberry fruit.

UR - http://www.scopus.com/inward/record.url?scp=84879490321&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84879490321&partnerID=8YFLogxK

U2 - 10.1201/9781351073769

DO - 10.1201/9781351073769

M3 - Chapter

AN - SCOPUS:84879490321

SN - 1587160196

SN - 9781315894669

SP - 250

EP - 256

BT - Integrated View of Fruit and Vegetable Quality

ER -

Enhancement of strawberry aroma quality components after exposure to a novel fumigant of natural origin

Abstract

Bibliographical note

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this