Volatile Compounds and Sensory Analysis of Both Harvests of Double-Cut Yakima Peppermint (Mentha piperitaL.)

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Chen, Michael Z ^a   Trinnaman, Laurence ^a   Bardsley, Kathryn ^a   St Hilaire, Craig J ^b   Da Costa, Neil C ^a  

^a INTERNATIONAL FLAVORS AND FRAGRANCES INC   (United States)

^b Labbeemint   (United States)

Author keywords

Gas Chromatography Mass Spectrometry (GC MS); Peppermint oil; Sensory evaluation

Indexed keywords

FORMIC ACID DERIVATIVE; FORMIC ACID METHYL ESTER; PEPPERMINT OIL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; HUMAN; MASS FRAGMENTOGRAPHY; MENTHA PIPERITA; ODOR; PLANT LEAF; SEASON; TASTE; UNITED STATES;

FORMIC ACID ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MENTHA PIPERITA; PLANT LEAVES; PLANT OILS; SEASONS; SMELL; TASTE; VOLATILE ORGANIC COMPOUNDS; WASHINGTON;

MENTHA; MENTHA X PIPERITA;

EID: 80053073136     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02328.x     Document Type: Article

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