Volatile constituents of the fruit of tamarindus indica L

Journal of Essential Oil Research

Volumn 10, Issue 2, 1998, Pages 219-221

  Wong, K C ^a   Tan, C P ^a   Chow, C H ^a   Chee, S G ^a  

^a SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Fruit volatile composition; Furfural; Leguminosae; Tamarind; Tamarindus indica

Indexed keywords

EID: 0000370755     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.1998.9700886     Document Type: Article

References (5)

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2. P. L. Lee, G. Swords and G.L.K. Hunter, Volatileconstituentsoftamarind(TamarindusindicaL.'). Agric. Food Chem., 23, 1195-1199 (1975).
3. A. Askar, S. E. El-Nemr and H. Siliha, Aroma constituents of Egyptian tamarind pulp. Deut. Lebensmitt. -Rundssch., 83, 108-110 (1987).
4. Y.-G. Zhang, C.-T. Ho and A. L. Khurana, Volatile flavor components of tamarind (Tamarindus indica Z.). J. Essent. Oil Res., 2, 197-198 (1990).
5. L. Sagrero-Nieves, J. P. Bartley and A. Provis-Schwede, Supercritical fluid extraction of the volatile constituents from tamarind (Tamarindus indica L). J. Essent. Oil Res., 6, 547-548 (1994).