Free and bound volatile chemicals in mulberry (morus atropurpurea Roxb.)

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages C975-C982

  Chen, Liang ^a   Zhang, Xiaoxu ^a   Jin, Qing ^a   Yang, Lili ^b   Li, Jingming ^a   Chen, Feng ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Department of Landscape Architecture   (China)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Free volatiles; Glycosidically bound volatiles; HS SPME GC MS; Mulberry; Odor activity value

Indexed keywords

MORUS (PLANT); MORUS ATROPURPUREA;

2-HEXENAL; 2-NONENAL; 3-HEXENAL; ALDEHYDE; BUTYRIC ACID; N-HEXANAL; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; CHINA; FRUIT; HUMAN; MASS FRAGMENTOGRAPHY; METABOLISM; MORUS; ODOR; PROCEDURES; SOLID PHASE MICROEXTRACTION; TASTE;

ALDEHYDES; BUTYRIC ACID; CHINA; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MORUS; ODORS; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84929070668     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12840     Document Type: Article

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