The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.)

Flavour and Fragrance Journal

Volumn 15, Issue 5, 2000, Pages 329-334

  Nf, Regula ^a   Velluz, Alain ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

(E) 3 methyl non 2 en 4 one; (E) 6 methyl 6 (5 methyl 2 furyl) 3 hepten 2 one, alkyl 3 thiophenecarbaldehyde; Flavour; Spinach; Spinacia oleracea L.; Volatile

Indexed keywords

3 (2 HEXENYLOXY)HEXANAL; 3 (3 HEXENYLOXY)HEXANAL; 3 METHYL 2 NONEN 4 ONE; ISOPRENOID; PLANT EXTRACT; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; CHEMICAL STRUCTURE; CONTROLLED STUDY; COOKING; EXTRACTION; NONHUMAN; SPINACH; SYNTHESIS; TIME;

EID: 0033759892     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/1099-1026(200009/10)15:5<329::AID-FFJ920>3.0.CO;2-O     Document Type: Article

References (16)