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Communication dans un congrès

Variability of volatile aroma composition in apricot fruits

Abstract : Volatile compounds of ripe fruits from 12 apricot cultivars were extracted by CH2Cl2 and then identified and quantified by GC/MS. Among the 23 volatile compounds analysed, only 1-phenylethanol showed no significant differences (P≤0.01) between varieties. Significant differences in the relative contributions of various pathways were observed among cultivars.
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https://hal.inrae.fr/hal-02756323
Déposant : Migration Prodinra <>
Soumis le : mercredi 3 juin 2020 - 22:50:48
Dernière modification le : vendredi 26 juin 2020 - 11:04:04

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  • HAL Id : hal-02756323, version 1
  • PRODINRA : 14046

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Sylvie Bureau, Barbara Gouble, Marie Grotte, Guy Albagnac, Jean Marc Audergon. Variability of volatile aroma composition in apricot fruits. 13. International Symposium, Jun 2005, Murcia, Spain. ⟨hal-02756323⟩

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