@article{Young1996,
  abstract = {Volatile flavour compounds produced by Royal Gala apple have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated by GC indicated that the first four compounds were important contributors to the aroma and flavour. Use of analytical sensory panels revealed that 2-methylbutyl acetate, butanol and hexyl acetate had the greatest causal effect on those aroma and flavour attributes considered important for Royal Gala apples.},
  added-at = {2010-03-09T22:06:26.000+0100},
  author = {Young, Harry and Gilbert, Janine M and Murray, Shona H and Ball, Roderick D},
  biburl = {http://www.bibsonomy.org/bibtex/2ae069eebe164bd0147111f7530b57cf0/afcallender},
  doi = {10.1002/(SICI)1097-0010(199607)71:3<329::AID-JSFA588>3.0.CO;2-8},
  file = {Young1996.pdf:indexed\\Young1996.pdf:PDF},
  interhash = {4dda1bc0c5149c402ec25ce3a72d3b6f},
  intrahash = {ae069eebe164bd0147111f7530b57cf0},
  journal = {J. Sci. Food Agric.},
  keywords = {apples},
  number = 3,
  pages = {329 - 336},
  timestamp = {2010-03-09T22:06:26.000+0100},
  title = {Causal Effects of Aroma Compounds on Royal Gala Apple Flavours},
  url = {http://www3.interscience.wiley.com/journal/16244/abstract},
  volume = 71,
  year = 1996
}