Volatile Constituents of Uncooked Rhubarb (Rheum rhabarbarum L.) Stalks

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 22, 2003, Pages 6530-6536

  Dregus, Márta ^a   Engel, Karl Heinz ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

C6 components; GC O; Rhubarb; Vacuum headspace method; Volatiles

Indexed keywords

2 HEXENAL; 2 HEXENOL; ALCOHOL; ALDEHYDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; ENZYME ACTIVITY; EXTRACTION; ISOMERIZATION; MASS SPECTROMETRY; NONHUMAN; ODOR; OLFACTOMETRY; PLANT STEM; QUANTITATIVE ANALYSIS; RHUBARB; VACUUM HEADSPACE METHOD;

ALCOHOLS; ALDEHYDES; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HEXOBARBITAL; ODORS; PLANT EXTRACTS; RHEUM; SMELL; VOLATILIZATION;

RHEUM RHABARBARUM; RHEUM X CULTORUM;

EID: 0242486013     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030399l     Document Type: Article

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