西西里岛9个本土和非本土枇杷品种香气成分分析

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2021-11-11 DOI:10.15586/ijfs.v33i4.2104

D. Planeta, V. Farina, Paola Bambina, Ileana Tinebra, Roberta Passafiume, L. Cinquanta, O. Corona

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引用次数: 2

摘要

西西里岛的枇杷种植主要基于非本地品种和当地生态型，其特点是具有高营养价值和可观的理化特性。对商业枇杷生产的兴趣增加，增加了提供优质枇杷品种的意图，这些品种包括能够调节感官特性的挥发性物质，从而提高消费者对水果的可接受性。本研究测定了西西里岛种植的非本地和本地枇杷果实中挥发性化合物的含量。对5个国际品种和4个本地品种进行了分析。

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Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily

Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.