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Volumn 16, Issue 1, 2001, Pages 47-49
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Volatile flavour components of jamun fruit (Syzygium cumini L)
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Author keywords
Esters; Flavour; GC MS; Jamun; Mono and sesquiterpenes; Myrtaceae; Ocimene; Syzygium cumini. L; Underutilized fruit; Volatile compounds
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Indexed keywords
DIHYDROCARVYL ACETATE;
ESSENTIAL OIL;
ESTER;
GERANYL BUTYRATE;
MYRCENE;
OCIMENE;
SOLVENT;
TERPINEOL;
TERPINYL VALERATE;
UNCLASSIFIED DRUG;
VOLATILE AGENT;
APPARATUS;
ARTICLE;
CHEMICAL ANALYSIS;
CHEMICAL COMPOSITION;
DISTILLATION;
DRUG ACTIVITY;
EXTRACTION;
FLAVOR;
FRUIT;
GAS CHROMATOGRAPHY;
MASS SPECTROMETRY;
NONHUMAN;
TECHNIQUE;
TROPICS;
MYRTACEAE;
SYZYGIUM CUMINI;
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EID: 0035187737
PISSN: 08825734
EISSN: None
Source Type: Journal
DOI: 10.1002/1099-1026(200101/02)16:1<47::AID-FFJ944>3.0.CO;2-L Document Type: Article |
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Times cited : (27)
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References (7)
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