Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 6, 2005, Pages 2231-2235

  Kilic, Ayben ^a   Kollmannsberger, Hubert ^b   Nitz, Siegfried ^b  

^a ZONGULDAK KARAELMAS UNIVERSITY   (Turkey)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aglycons; Glycosides; Glycosidically bound volatiles; Laurel; Laurus nobilis L.

Indexed keywords

3 HYDROXY 7,8 DIDEHYDRO BETA IONOL; 3 HYDROXY BETA DAMASCONE; 3 OXO ALPHA IONOL; ALPHA ARABINOFURANOSYL BETA GLUCOPYRANOSIDE; BENZYL ALCOHOL; BETA GLUCOPYRANOSIDE; CAROTENOID; CINEOLE; DISACCHARIDE; FLAVORING AGENT; GLUCOPYRANOSIDE; GLYCOSIDE; LINALOOL; PRIMEVEROSIDE; RUTINOCIDE; SOBREROL; UNCLASSIFIED DRUG; VICIANOCIDE; VOLATILE AGENT; VOMIFOLIOL;

ARTICLE; BUD; CHEMICAL BOND; DERIVATIZATION; FLAVOR; HYDROLYSIS; LAURUS; NONHUMAN; PLANT LEAF;

FLOWERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYCOSIDES; LAURUS; ODORS; PLANT EXTRACTS; PLANT LEAVES; VOLATILIZATION;

LAURUS; LAURUS NOBILIS;

EID: 15444364986     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040373+     Document Type: Article

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