Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 4, 2006, Pages 958-965

  Kurobayashi, Yoshiko ^a,b   Kouno, Emi ^a   Fujita, Akira ^b   Morimitsu, Yasujiro ^a   Kubota, Kikue ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b T Hasegawa Co   (Japan)

Author keywords

3 n butylphthalide; Aroma extract dilution analysis; Celery (Apium graveolens L. Var. dulce); Sedanenolide; Sedanolide

Indexed keywords

ALCOHOLS; ODORS; ORGANIC ACIDS; ORGANIC COMPOUNDS; PLANTS (BOTANY); RAW MATERIALS;

3-N-BUTYLPHTHALIDE; AROMA EXTRACT DILUTION ANALYSIS; CELERY (APIUM GRAVEOLENS L. VAR. DULCE); SEDANENOLIDE; SEDANOLIDE;

BIOMATERIALS;

BENZOFURAN DERIVATIVE; PHTHALIDE; PLANT EXTRACT; WATER;

ADULT; ARTICLE; BIOLOGICAL MODEL; CELERY; CHEMICAL STRUCTURE; CHEMISTRY; DRUG EFFECT; FEMALE; HEAT; HUMAN; MALE; ODOR; PHYSIOLOGY; PLANT LEAF; PLANT STEM;

ADULT; APIUM GRAVEOLENS; BENZOFURANS; FEMALE; HEAT; HUMANS; MALE; MODELS, BIOLOGICAL; MOLECULAR STRUCTURE; PLANT EXTRACTS; PLANT LEAVES; PLANT STEMS; SMELL; WATER;

APIUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE;

EID: 33646132511     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.958     Document Type: Article

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