Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

The peach volatilome modularity is reflected at the genetic and environmental response levels in a QTL mapping population

(2014) Gerardo Sánchez et al.   BMC PLANT BIOLOGY

Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosumL. interspecific hybrids)

(2014) Kendra M Blaker et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

(2014) Michael L. Schwieterman et al.   PLoS One

Essential oil and chemical compositions of wild and cultivated Thymus daenensis Celak and Thymus vulgaris L.

(2013) Abdollah Ghasemi Pirbalouti et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of Novel Single-Variety Oxygenated Sesquiterpenoid Hop Oil Fractions via Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

(2013) Filip Van Opstaele et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Light modulation of volatile organic compounds from petunia flowers and select fruits

(2013) Thomas A. Colquhoun et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Genotypic and environmental effects on flavor attributes of ‘Albion’ and ‘Juliette’ strawberry fruits

(2013) Kavitha Samykanno et al.   SCIENTIA HORTICULTURAE

Personal receptor repertoires: olfaction as a model

(2012) Tsviya Olender et al.   BMC GENOMICS

The Chemical Interactions Underlying Tomato Flavor Preferences

(2012) Denise Tieman et al.   CURRENT BIOLOGY

Olfactory Receptor Multigene Family in Vertebrates: From the Viewpoint of Evolutionary Genomics

(2012) Yoshihito Niimura   CURRENT GENOMICS

Retronasal perception of odors

(2012) Viola Bojanowski et al.   PHYSIOLOGY & BEHAVIOR

Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes

(2012) Alistair Paterson et al.   THEORETICAL AND APPLIED GENETICS

Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties

(2011) Jaime Cebolla-Cornejo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Composition of Four Southern Highbush Blueberry Cultivars and Effect of Growing Location and Harvest Date

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

(2010) Diane M. Barrett et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

UV-B-induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.)

(2010) Ines Eichholz et al.   FOOD CHEMISTRY

Consumer acceptance of fresh blueberries in bio-based packages

(2010) Eva Almenar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Common Sense about Taste: From Mammals to Insects

(2009) David A. Yarmolinsky et al.   CELL

Chemical composition of commercially available essential oils from blackcurrant, ginger, and peppermint

(2009) Marek Golebiowski et al.   CHEMISTRY OF NATURAL COMPOUNDS

Factors affecting secondary metabolite production in plants: volatile components and essential oils

(2008) A. Cristina Figueiredo et al.   FLAVOUR AND FRAGRANCE JOURNAL

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

(2008) PAIRIN HONGSOONGNERN et al.   JOURNAL OF SENSORY STUDIES

Instrumental and sensory quality characteristics of blueberry fruit from twelve cultivars

(2008) Robert Saftner et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The significance of low impact odorants in global odour perception

(2008) Danielle Ryan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cryogenic grinding of black pepper

(2007) C.T. Murthy et al.   JOURNAL OF FOOD ENGINEERING