E-Nose and GC-MS Reveal a Difference in the Volatile Profiles of White- and Red-Fleshed Peach Fruit

Investigation of the aroma of commercial peach ( Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis

(2017) Tiago Bianchi et al.   FOOD RESEARCH INTERNATIONAL

Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression

(2017) Honglei Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UV-B irradiation differentially regulates terpene synthases and terpene content of peach

(2017) Hongru Liu et al.   PLANT CELL AND ENVIRONMENT

Molecular genetics of blood-fleshed peach reveals activation of anthocyanin biosynthesis by NAC transcription factors

(2015) Hui Zhou et al.   PLANT JOURNAL

Electronic-Nose Applications for Fruit Identification, Ripeness and Quality Grading

(2015) Manuela Baietto et al.   SENSORS

Regulation of anthocyanin biosynthesis in peach fruits

(2014) Md. Abdur Rahim et al.   PLANTA

Advances in artificial olfaction: Sensors and applications

(2014) J. Gutiérrez et al.   TALANTA

An integrative “omics” approach identifies new candidate genes to impact aroma volatiles in peach fruit

(2013) Gerardo Sánchez et al.   BMC GENOMICS

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

(2012) Pablo Montero-Prado et al.   FOOD CHEMISTRY

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit

(2012) Gerardo Sánchez et al.   PLoS One

Pulp volatiles measured by an electronic nose are related to harvest season, TSS concentration and TSS/TA ratio among 39 peaches and nectarines

(2012) Mingshen Su et al.   SCIENTIA HORTICULTURAE

Study of 'Redhaven' peach and its white-fleshed mutant suggests a key role of CCD4 carotenoid dioxygenase in carotenoid and norisoprenoid volatile metabolism

(2011) Federica Brandi et al.   BMC PLANT BIOLOGY

Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit

(2011) WAN-PENG XI et al.   PLANT CELL AND ENVIRONMENT

Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit

(2011) Bo Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening

(2010) Bo Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

(2009) Yiju Wang et al.   FOOD CHEMISTRY

Multiple Repeats of a Promoter Segment Causes Transcription Factor Autoregulation in Red Apples

(2009) R. V. Espley et al.   PLANT CELL

Monitoring the sensorial quality and aroma through an electronic nose in peaches during cold storage

(2008) Rodrigo Infante et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL