Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Qin, Peiyou ^a   Ma, Tingjun ^b   Wu, Li ^a   Shan, Fang ^c   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b BEIJING UNIVERSITY OF AGRICULTURE   (China)

^c Shanxi Academy of Agricultural Sciences   (China)

Author keywords

Aroma compounds; GC MS; GC O; OAV; Tartary buckwheat tea

Indexed keywords

METHANOL; PLANT EXTRACT; SOLVENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CHEMISTRY; CHINA; DIET; DISTILLATION; ETHNOLOGY; FACTUAL DATABASE; FAGOPYRUM; FUNCTIONAL FOOD; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; ODOR; PLANT SEED; SENSATION; SOLID PHASE MICROEXTRACTION;

BEVERAGES; CHINA; DATABASES, FACTUAL; DIET; DISTILLATION; FAGOPYRUM; FUNCTIONAL FOOD; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; METHANOL; ODORS; PLANT EXTRACTS; SEEDS; SENSATION; SOLID PHASE MICROEXTRACTION; SOLVENTS; VOLATILE ORGANIC COMPOUNDS;

FAGOPYRUM TATARICUM;

EID: 79961126315     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02223.x     Document Type: Article

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