Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.)

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 13, 2004, Pages 4197-4203

  Jiang, Lihua ^a   Kubota, Kikue ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Aroma, potent odorant; Japanese pepper; Xanthoxylum piperitum DC.

Indexed keywords

BETA PHELLANDRENE; CINNAMIC ACID DERIVATIVE; CITRONELLAL; ESSENTIAL OIL; FLAVORING AGENT; GERANIOL; HYDROCARBON; LIMONENE; LINALOOL; METHANOL; MYRCENE; TERPENE DERIVATIVE; VOLATILE AGENT;

ADSORPTION; AROMA; ARTICLE; CHEMICAL COMPOSITION; CITRUS FRUIT; DILUTION; FRUIT; FRUIT RIPENING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; OXYGENATION; PERICARP; PLANT LEAF; SENSORY EVALUATION; SPICE; XANTHOXYLUM PIPERITUM; ZANTHOXYLUM;

CHROMATOGRAPHY, GAS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; OILS, VOLATILE; TERPENES; VOLATILIZATION; ZANTHOXYLUM;

CITRUS; ZANTHOXYLUM;

EID: 3042519017     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030663a     Document Type: Article

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