Christophe Aubert

Summary

Country: France

Publications

  1. ncbi Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 51:3083-91. 2003
  2. ncbi Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 51:6280-6. 2003
  3. ncbi Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 52:4522-8. 2004
  4. ncbi Optimization of the analysis of flavor volatile compounds by liquid-liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 53:8881-95. 2005
  5. ncbi Volatile compounds in the skin and pulp of Queen Anne's pocket melon
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes Ctifl, route de Mollégès, F 13210 Saint Rémy de Provence, France
    J Agric Food Chem 54:8177-82. 2006
  6. ncbi Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation
    Isabelle Ménager
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 52:1248-54. 2004
  7. ncbi Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 Cultivars
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes Ctifl, route de Mollégès, F 13210 Saint Rémy de Provence, France
    J Agric Food Chem 55:3074-82. 2007

Collaborators

  • Isabelle Ménager
  • Michel Jost

Detail Information

Publications7

  1. ncbi Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 51:3083-91. 2003
    ..However, in the latter the levels of SS and the SS/TA ratio were very close to those observed in the initial unripe samples and significantly lower than those observed in tree-ripe nectarines...
  2. ncbi Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 51:6280-6. 2003
    ..delta-Decalactone was the only lactone found in the enzymatic hydrolysate of yellow-fleshed nectarine, but its level was much lower than that of its free form...
  3. ncbi Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 52:4522-8. 2004
    ..Discrimination of long shelf life cultivars from wild and mid shelf life melons was achieved by statistical treatment of the data by principal component and variance analysis...
  4. ncbi Optimization of the analysis of flavor volatile compounds by liquid-liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 53:8881-95. 2005
    ..The proposed method was then applied to several authentic samples such as melons, peaches, grapes, strawberries, and tomatoes. The advantages and limitations of LLME are discussed...
  5. ncbi Volatile compounds in the skin and pulp of Queen Anne's pocket melon
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes Ctifl, route de Mollégès, F 13210 Saint Rémy de Provence, France
    J Agric Food Chem 54:8177-82. 2006
    ..Finally, the distribution of lactones was also found to be different in skin and pulp according to their carbon chain length...
  6. ncbi Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation
    Isabelle Ménager
    Centre Technique Interprofessionnel des Fruits et Légumes, route de Mollégès, 13210 Saint Rémy de Provence, France
    J Agric Food Chem 52:1248-54. 2004
    ..Maximum volatile production was observed in fully red fruits...
  7. ncbi Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 Cultivars
    Christophe Aubert
    Centre Technique Interprofessionnel des Fruits et Légumes Ctifl, route de Mollégès, F 13210 Saint Rémy de Provence, France
    J Agric Food Chem 55:3074-82. 2007
    ..The discrimination of the 28 apricot cultivars into four distinguishable aroma groups was achieved by statistical treatment of the data including ANOVA, principal component, and cluster analyses...