Identification and formation of volatile components responsible for the characteristic aroma of mat rush (Igusa)

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 6, 2010, Pages 1231-1236

  Kumazawa, Kenji ^a   Sakai, Nao ^a   Amma, Hiroko ^a   Sakamoto, Satoshi ^a   Kodama, Masaki ^a   Wada, Yoshiyuki ^a   Nishimura, Osamu ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

Aroma; Aroma extract dilution analysis (AEDA); Igusa; Mat rush; Odorant

Indexed keywords

2(5H)-FURANONE; AROMA EXTRACT DILUTION ANALYSIS; DRYING PROCESS; FURANONES; ISOVALERIC ACIDS; SOLVENT-ASSISTED FLAVOR EVAPORATIONS; VOLATILE COMPONENTS; VOLATILE FRACTIONS;

FINITE DIFFERENCE METHOD; SOLVENTS;

SOLVENT EXTRACTION;

ORGANIC COMPOUND;

ANGIOSPERM; ARTICLE; CHEMISTRY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; ODOR; VOLATILIZATION;

ANGIOSPERMS; MASS SPECTROMETRY; ODORS; ORGANIC CHEMICALS; VOLATILIZATION;

EID: 77953967389     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100053     Document Type: Article

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