Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds

Journal of Food and Drug Analysis

Volumn 22, Issue 3, 2014, Pages 310-317

  Wu, Shimin ^a   Xu, Ting ^a   Akoh, Casimir C ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Pyrazines; Roasting; Sesquiterpenes; Trichosanthes kirilowii seeds; Volatile compounds

Indexed keywords

2 BUTANOL; 2 ISOPROPYL 5 METHYL 9 METHYLENE BICYCLO[4,4,0]DEC 1 ENE; 2 METHYLBUTANAL; 2 PENTANOL; 2,3 BUTANEDIOL; 2,4 NONADIENAL; ALCOHOL; ALDEHYDE DERIVATIVE; ALPHA MUUROLENE; CALARENE; ISOVALERALDEHYDE; PENTANAL; SESQUITERPENE; STYRENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FLAVOR; GAS CHROMATOGRAPHY; HEATING; MASS SPECTROMETRY; NONHUMAN; PLANT SEED; ROASTING; TRICHOSANTHES; TRICHOSANTHES KIRILOWII;

TRICHOSANTHES KIRILOWII;

EID: 84908356520     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2013.12.005     Document Type: Article

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