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Influence of storage at cold and room temperature (20 deg C) on the aroma compounds of melon.

[In Italian. / En italien.]

Author(s) : DI CESARE L. F., D'ANGELO V., TESTONI A.

Type of article: Article

Summary

The GC/MS analysis of the volatile extracts pointed out that the aroma profile (esters, alcohols, and the characteristic compounds of melon aroma) of cv Calipso and Creso did not undergo substantial changes after 4 and 8 days at 4 deg C. While under the same experimental conditions, the change of aroma profile of cv Helton and Pecos was much more noticeable. The ethyl alcohol was produced in all cultivars when they were stored at 20 deg C for 5 days and especially for the cv Pecos.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-2280
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 342
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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