Aroma-active components in fermented bamboo shoots

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 3, 2002, Pages 549-554

  Fu, Shih Guei ^a   Yoon, Youngmo ^a   Bazemore, Russell ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Aroma active volatiles; Fermented bamboo shoot; GCO; Osme; Purge and trap; SPME

Indexed keywords

ACETIC ACID; HEPTANOL; PARA CRESOL;

ADSORPTION; AROMA; ARTICLE; CHEMISTRY; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; GRASS; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; OLFACTOMETRY; PHYLLOSTACHYS PUBESCENS; PLANT; POACEAE; SHOOT; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

BASIDIOMYCOTA; PHYLLOSTACHYS; PHYLLOSTACHYS EDULIS; POACEAE;

ADSORPTION; CHROMATOGRAPHY, GAS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PLANT SHOOTS; POACEAE; VOLATILIZATION;

EID: 0037196136     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010883t     Document Type: Article

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