Abd El-Mageed, Magda A. creator text bibliography ua 2007 continuing eng ara

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p.89-100. Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages: green mature, commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography- mass spectrometric analysis. A total of 43 components were identified in avocado aroma including ; terpenes (15), esters (8), aldehydes (8), alcohols (61, ketones (2), thiazoles (I), pyridines (I), toluene and acetic acid. where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3- hexenol and (E)-2- hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Includes reference. Summary in arabic. Fruit Flavor and odor Avocado Fruit Ripening Casimiroa edulis 1110-2675 u118374 2007.v.15(1) http://nile.enal.sci.eg/EALE/2007/AUJAS/1507/1/89.pdf http://nile.enal.sci.eg/EALE/2007/AUJAS/1507/1/89.pdf EAL 100603 u182085