Characterization of the major odor-active compounds in the leaves of the curry tree Bergera koenigii L. by aroma extract dilution analysis

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 16, 2015, Pages 4060-4067

  Steinhaus, Martin ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

1 phenylethanethiol; Bergera koenigii; curry leaves; curry tree; Murraya koenigii

Indexed keywords

FINITE DIFFERENCE METHOD; FORESTRY; INCINERATION; MASS SPECTROMETRY; MONOTERPENES; ODOR REMOVAL; ODORS; SOLVENT EXTRACTION;

1-PHENYLETHANETHIOL; BERGERA KOENIGII; CURRY LEAVES; CURRY TREE; MURRAYA KOENIGII;

FLAVOR COMPOUNDS;

DILUTION; LEAVES; ODOR CONTROL; SOLVENTS;

BERGERA KOENIGII; MURRAYA KOENIGII;

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; INDICATOR DILUTION CURVE; MASS FRAGMENTOGRAPHY; MURRAYA; ODOR; PLANT LEAF; TREE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDICATOR DILUTION TECHNIQUES; MURRAYA; ODORS; PLANT EXTRACTS; PLANT LEAVES; TREES; VOLATILE ORGANIC COMPOUNDS;

EID: 84928752738     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01174     Document Type: Article

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