Aroma volatile compounds in Mussaenda pubescens

被引：3
|
作者：
Wang, Jin-Mei [1 ]
Kang, Wen-Yi [1 ]
机构：
[1] Henan Univ, Inst Chinese Mat Med, Kaifeng 475004, Peoples R China
来源：
CHEMISTRY OF NATURAL COMPOUNDS | 2013年 / 49卷 / 02期
关键词：
TRITERPENOID SAPONINS;
D O I：
10.1007/s10600-013-0606-0
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
[No abstract available]
引用
收藏
页码：358 / 359
页数：2
相关论文
共 50 条
  • [31] Volatile compounds responsible for aroma of Jutrzenka liquer wine
    Jelen, Henryk H.
    Majcher, Malgorzata
    Dziadas, Mariusz
    Zawirska-Wojtasiak, Renata
    Czaczyk, Katarzyna
    Wasowicz, Erwin
    JOURNAL OF CHROMATOGRAPHY A, 2011, 1218 (42) : 7566 - 7573
  • [32] Chemosensory systems for analysis of volatile aroma compounds in food
    Broda, S
    Schnitzler, WH
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1998, 94 (01) : 13 - 16
  • [33] Characterization of volatile aroma compounds in cooked black rice
    Yang, Dong Sik
    Lee, Kyu-Seong
    Jeong, O-Young
    Kim, Kee-Jong
    Kays, Stanley J.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (01) : 235 - 240
  • [34] Aroma volatile compounds of mango from various regions
    Wei, C. B.
    Ma, Z. L.
    Qiao, J.
    XII INTERNATIONAL MANGO SYMPOSIUM, 2019, 1244 : 245 - 249
  • [35] Contribution of volatile sulfur compounds to the aroma of roasted garlic
    Cadwallader, Keith R.
    Brisske, Laura K.
    Mirarefi, Samira
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2009, 238 : 306 - 306
  • [36] Volatile Aroma Compounds of Atractylodes lancea DC.
    Kim, Gun-Hee
    Chang, Kyung Mi
    FASEB JOURNAL, 2009, 23
  • [37] IDENTIFICATION OF ALKYLSULPHIDE AND ALKYLDISULPHIDE VOLATILE COMPOUNDS OF COFFEE AROMA
    GUYOT, B
    VINCENT, JC
    13TH INTERNATIONAL SCIENTIFIC COLLOQUIUM ON COFFEE, 1989, : 107 - 115
  • [38] Evaluation of Volatile Compounds Responsible for the Aroma of Fresh Peaches
    Belisle, Catherine
    Adhikari, Koushik
    Phan, Uyen
    Chavez, Dario J.
    HORTSCIENCE, 2016, 51 (09) : S305 - S306
  • [39] ENZYMIC GENERATION OF VOLATILE AROMA COMPOUNDS IN FRESH FISH
    JOSEPHSON, DB
    LINDSAY, RC
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1985, 190 (SEP): : 140 - AGD
  • [40] Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
    Liang, Yilin
    Wang, Zhihui
    Zhang, Lingzhi
    Dai, Haomin
    Wu, Weiwei
    Zheng, Zhiqiang
    Lin, Fuming
    Xu, Jie
    Huang, Yan
    Sun, Weijiang
    FOOD CHEMISTRY, 2024, 455
12345