Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

Journal of Food Science

Volumn 77, Issue 10, 2012, Pages

  Kang, Wenhuai ^a   Li, Yan ^a   Xu, Yan ^b   Jiang, Wenguang ^b   Tao, Yongsheng ^c  

^a HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c NORTHWEST A F UNIVERSITY   (China)

Author keywords

Chinese bayberry; Flavor; GC MS; GC O; HS SPME; Myrica rubra

Indexed keywords

BENZYL ALCOHOL; BENZYL ALCOHOL DERIVATIVE; CARYOPHYLLENE; LINALOOL; METHYLPHENYL CARBINOL; PHENETHYL ALCOHOL; SESQUITERPENE; SOLVENT; TERPENE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FRUIT; GAS CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LIQUID LIQUID EXTRACTION; MASS FRAGMENTOGRAPHY; METHODOLOGY; MYRICACEAE; ODOR; SOLID PHASE MICROEXTRACTION; TASTE;

BENZYL ALCOHOL; BENZYL ALCOHOLS; CHROMATOGRAPHY, GAS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIQUID-LIQUID EXTRACTION; MONOTERPENES; MYRICA; ODORS; PHENYLETHYL ALCOHOL; SESQUITERPENES; SOLID PHASE MICROEXTRACTION; SOLVENTS; TASTE; VOLATILE ORGANIC COMPOUNDS;

MORELLA; MORELLA RUBRA; MYRICACEAE;

EID: 84867631374     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02747.x     Document Type: Article

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