A novel approach to quantitative characterisation of key volatile aroma compounds in strawberry (Fragaria × ananassa) using stable isotope dilution assay and HS-SPME-GC-MS for flavour-driven breeding.
- DOI
- 10.1016/j.foodchem.2026.150794
- Published
- 2026 Aug 13
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150794,
title = {A novel approach to quantitative characterisation of key volatile aroma compounds in strawberry (Fragaria × ananassa) using stable isotope dilution assay and HS-SPME-GC-MS for flavour-driven breeding.},
author = {Hettiarachchi D and Smyth HE and Hardner CM and Cozzolino D and Neal J and O'Connor KM and Nguyen TTL},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150794},
url = {https://doi.org/10.1016/j.foodchem.2026.150794}
}RIS
TY - JOUR TI - A novel approach to quantitative characterisation of key volatile aroma compounds in strawberry (Fragaria × ananassa) using stable isotope dilution assay and HS-SPME-GC-MS for flavour-driven breeding. AU - Hettiarachchi D AU - Smyth HE AU - Hardner CM AU - Cozzolino D AU - Neal J AU - O'Connor KM AU - Nguyen TTL PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150794 UR - https://doi.org/10.1016/j.foodchem.2026.150794 ER -
APA
D, H., HE, S., CM, H., D, C., J, N., KM, O., & TTL, N. (2026). A novel approach to quantitative characterisation of key volatile aroma compounds in strawberry (Fragaria × ananassa) using stable isotope dilution assay and HS-SPME-GC-MS for flavour-driven breeding.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150794
Source records
- pubmed · retrieved 2026-09-26T14:20:02.597Z