Chemical diversity in curry leaf (Murraya koenigii) essential oils

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 989-994

  Rajeswara Rao, B R ^a   Rajput, D K ^a   Mallavarapu, G R ^b  

^a CSIR CENTRAL INSTITUTE OF MEDICINAL AND AROMATIC PLANTS   (India)

^b A602 Renaissance Temple Bells ^*  (India)

Author keywords

Chemotypes; Essential oil composition; Locations; Monoterpenoids; Murraya koenigii; Sesquiterpenoids

Indexed keywords

CHEMOTYPES; ESSENTIAL OIL COMPOSITION; MONOTERPENOIDS; MURRAYA KOENIGII; SESQUITERPENOIDS;

AGRICULTURAL PRODUCTS; FATTY ACIDS; ODORS; OLEFINS;

ESSENTIAL OILS;

1,10 DIEPICUBENOL; ALIPHATIC COMPOUND; ALPHA SELINENE; BETA PHELLANDRENE; BETA PINENE; BORNEOL; CADA 1,4 DIENE; CARYOPHYLLENE; CARYOPHYLLENE OXIDE; CITRONELLOL; DITERPENOID; ESSENTIAL OIL; FARNESOL; GAMMA CADINENE; GERANIOL; GERANYL ACETATE; LIMONENE; LINALOOL; MURRAYA KOENIGII EXTRACT; MYRCENE; MYRISTIC ACID; OCIMENE; PALMITIC ACID; PARA CYMENE; PIPERITONE; SESQUITERPENE; TERPENE; TERPENOID; TERPINEOL; UNCLASSIFIED DRUG; UNINDEXED DRUG;

ARTICLE; BIOMASS; CONTROLLED STUDY; CULTIVATED SPECIES; ISOMER; MASS FRAGMENTOGRAPHY; MURRAYA; MURRAYA KOENIGII; ODOR; PLANT LEAF; WILD PLANT;

MURRAYA KOENIGII;

EID: 78751571195     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.106     Document Type: Article

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