Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors.

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作者： Ravish,Godse ^[1] ; Hemangi,Bawane ^[2] ; Riyakshi,Rajkhowa ^[3] ; Jyoti,Tripathi ^[4] ; Ram,Kulkarni ^[5]

作者单位： Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India. Electronic address: ravish.godse@ssbs.edu.in. ^[1] Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India. Electronic address: hemangi.bawane@ssbs.edu.in. ^[2] Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India. Electronic address: riyakshi.rajkhowa@ssbs.edu.in. ^[3] Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400085, India. Electronic address: jsharma@barc.gov.in. ^[4] Symbiosis School of Biological Sciences, Symbiosis International (Deemed University), Pune 412115, India. Electronic address: ram.kulkarni@ssbs.edu.in. ^[5]

关键词 Fruit Geraniol Glycosidically-bound volatiles Juice Linalool Monoterpenoids Odour activity value Peel Phenolics Pulp

主题词糖苷类(Glycosides);β葡糖苷酶类(beta-Glucosidase);芒果属(Mangifera);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry)

DOI 10.1016/j.foodres.2023.113355

PMID 37803658

发布时间 2023-10-18

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