Relationship between sensory quality and volatile compounds of elderflower (Sambucus nigra L.) extracts

European Food Research and Technology

Volumn 223, Issue 1, 2006, Pages 57-70

  Kaack, K ^a   Christensen, L P ^a   Hughes, M ^b   Eder, R ^c  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b BANGOR UNIVERSITY   (United Kingdom)

^c Höhere Bundeslehranstalt und Bundesamt für Wein und Obstbau ^*  (Austria)

Author keywords

Elderflower extracts; Factor analysis; Genotypes; Sambucus nigra L.; Sensory analysis; Volatile compounds

Indexed keywords

SAMBUCUS NIGRA;

EID: 33645962510     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0122-y     Document Type: Review

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