Flavor, glucosinolates, and isothiocyanates of nau (Cooks scurvy grass, lepidium oleraceum) and other rare New Zealand lepidium species

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 6, 2015, Pages 1833-1838

  Sansom, Catherine E ^a   Jones, Veronika S ^b   Joyce, Nigel I ^b   Smallfield, Bruce M ^b   Perry, Nigel B ^a   Van Klink, John W ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

3 butenyl isothiocyanate; Brassicaceae; gluconapin; glucosinolate; Lepidium oleraceum; myrosinase; postharvest

Indexed keywords

DRYING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANTS (BOTANY);

BRASSICACEAE; GLUCONAPIN; GLUCOSINOLATES; ISOTHIOCYANATES; LEPIDIUM OLERACEUM; MYROSINASE; POSTHARVEST;

DERIVATIVES;

BRASSICACEAE; COCHLEARIA OFFICINALIS; EUTREMA WASABI; LEPIDIUM; LEPIDIUM BANKSII; LEPIDIUM OLERACEUM;

3-BUTENYL GLUCOSINOLATE; BUTENYLISOTHIOCYANATE; GLUCOSINOLATE; ISOTHIOCYANIC ACID DERIVATIVE;

CHEMISTRY; FOOD HANDLING; HUMAN; LEPIDIUM; MASS FRAGMENTOGRAPHY; NEW ZEALAND; PLANT LEAF; PROCEDURES; SOLID PHASE MICROEXTRACTION; TASTE;

FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSINOLATES; HUMANS; ISOTHIOCYANATES; LEPIDIUM; NEW ZEALAND; PLANT LEAVES; SOLID PHASE MICROEXTRACTION; TASTE;

EID: 84923239499     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505859u     Document Type: Article

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