Volatile constituents from the fruits of four edible sapindaceae: Rambutan (Nephelium lappaceum L.), pulasan (N. ramboutan-ake (Labill.) Leenh.), longan (Dimocarpus longan Lour.), and Mata kucing (D. longan ssp. malesianus Leenh.)

Flavour and Fragrance Journal

Volumn 11, Issue 4, 1996, Pages 223-229

  Wong, K C ^a   Wong, S N ^a   Loi, H K ^a   Lim, C L ^a  

^a SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Dimocarpus longan Lour.; Dimocarpus longan ssp. malesianus Leenh.; Fruit volatiles; Longan; Mata kucing; Nephelium lappaceum L.; Nephelium ramboutan ake (Labill.) Leenh.; Pulasan; Rambutan; Sapindaceae

Indexed keywords

CHEMICAL COMPOSITION; ESSENTIAL OILS; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

COUPLED METHOD; SAPINDACEAE; VOLATILE COMPOUND;

CHEMICAL ANALYSIS;

ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; ALIPHATIC HYDROCARBON; CARBONYL DERIVATIVE; CARYOPHYLLENE; ESSENTIAL OIL; ESTER; PENTADECANE; SESQUITERPENOID; TERPENOID; UNCLASSIFIED DRUG;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CHEMICAL COMPOSITION; CONTROLLED STUDY; DISTILLATION; FRUIT; MASS SPECTROMETRY; NONHUMAN; TREE;

DIMOCARPUS LONGAN; NEPHELIUM LAPPACEUM; NEPHELIUM RAMOUTAN;

EID: 0029782955     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1099-1026(199607)11:4<223::AID-FFJ579>3.0.CO;2-B     Document Type: Article

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