The compositions of volatiles and aroma-active compounds in dried omija fruits (schisandra chinensis baillon) according to the cultivation areas

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8338-8346

  Lee, Hyun Jeong ^a   Cho, In Hee ^a   Lee, Kyung Eun ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

Author keywords

aroma extract dilution analysis; aroma active compound; dried omija fruits (Schisandra chinensis Baillon); principal component analysis; volatile component

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; AROMA-ACTIVE COMPOUND; DRIED OMIJA FRUITS (SCHISANDRA CHINENSIS BAILLON); PRINCIPAL COMPONENTS; VOLATILE COMPONENTS;

CARBOXYLIC ACIDS; ESSENTIAL OILS; FLAVOR COMPOUNDS; FRAGRANCES; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLEFINS; SUGARS;

PRINCIPAL COMPONENT ANALYSIS;

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; MASS FRAGMENTOGRAPHY; SCHISANDRA; SOUTH KOREA;

FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; PLANT EXTRACTS; REPUBLIC OF KOREA; SCHISANDRA; VOLATILE ORGANIC COMPOUNDS;

SCHISANDRA CHINENSIS;

EID: 79961140715     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200762h     Document Type: Article

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