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VCF online Volatile Compounds in Food 16.8

69 new references in VCF version 16.8
130 new product - reference combinations
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Alcoholic Beverages > 20% alc. — APPLE BRANDY (Calvados)
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (calvados)
Alcoholic Beverages > 20% alc. — ARMAGNAC (French brandy)
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (brandies)
Alcoholic Beverages > 20% alc. — BLUEBERRY BRANDY
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin
Alcoholic Beverages > 20% alc. — CHERRY BRANDY
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (cherry)
Alcoholic Beverages > 20% alc. — COGNAC (French brandy)
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (brandies)
Alcoholic Beverages > 20% alc. — EAU DE VIE
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (brandies)
Alcoholic Beverages > 20% alc. — GRAPE BRANDY, OTHER TYPES
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (brandies)
Alcoholic Beverages > 20% alc. — GRAPPA
1. J. Agric. Food Chem. 42 (1994) 886-889; P. Manitto, F. Chialva, G. Speranza, C. Rinaldo
Absolute Stereochemistry and Enantiomeric Excess of 2-Butanol in Distilled Spirits of Different Origin (brandies)
Alcoholic Beverages > 20% alc. — RAKI
1. Dtsch. Lebensm. Rundsch. 87 (1991) 41-45; I. Yavas, A. Rapp
Gaschromatographisch-massenspektrometrische Untersuchungen der Aromastoffe von Raki
Alcoholic Beverages > 20% alc. — TEQUILA (Agave tequilana)
1. Riv. Soc. Ital. Sci. Aliment. 9 (1980) 43-50; S. Incitti, A. Tommasini, E. Pascucci
Dosaggio dei componenti volatili minori per lo studio dei distillati alcolici Nota 1 Tequila
Alcoholic Beverages < 20% alc. — BILBERRY WINE
1. Schweiz. Z. Obst Weinbau 27 (1977) 645-648; H. Tanner, U. Peter
Ueber den Nachweis der Naturreinheit von Heidelbeersaften und weinen (Vaccinium myrtillis)
Alcoholic Beverages < 20% alc. — RED ALGAE (ahnfeltia paradoxa)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Bread & Cereals — BREAD DOUGH
1. Lebensm. Wiss. Technol. 26 (1993) 126-132; P. Frasse, S. Lambert, D. Richard-Molard, H. Chiron
The influence of fermentation on volatile compounds in French Bread Dough
Bread & Cereals — DONUT
1. J. Agric. Food Chem. 43 (1995) 2869-2875; D.L. Heikes, S.R. Jensen, M.E. Fleming-Jones
Purge and trap extraction with GC-MS determination of volatile organic compounds in table-ready foods (donut)
Coffee Tea Cocoa — ROASTED COCOA BEANS
1. ACS Symp. Ser. 543 (1996) 218-227; K. Eichner, R. Schnee, M. Heinzler
Indicator compounds and precursors for cocoa aroma formation
Dairy Products — AFUEGA'l PITU
1. J. Agric. Food Chem. 44 (1996) 1833–1839; E. Fernandez-Garcia
Use of Headspace Sampling in the Quantitative Analysis of Artisanal Spanish Cheese Aroma
Dairy Products — CHEDDAR CHEESE
1. Chemistry of structure-function relationships in cheese, Eds E.L. Malin, M.H. Tunick, Plenum Press (1995) 99-112; J.M. Banks, EY. Brechany, W.W. Christie, E.A. Hunter, D.D. Muir
Cheddar Cheese Flavour and Chemical Indices: Changes during Maturation
2. Food Flavors Ingredients and Composition, Charalambous (ed.), Elsevier Sci. Publ. (1993) 157-174; T.S. Yang, D.B. Min
Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening (cheddar)
3. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour (cheddar)
Dairy Products — EDAM CHEESE
1. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour
Dairy Products — GOUDA CHEESE
1. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour
Dairy Products — GRUYERE CHEESE
1. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour
Dairy Products — GRUYERE de COMTE CHEESE
1. Schweiz. Milchw. Forschung 23 (1994) 37-41; J.O. Bosset, U. Butikoffer, R.Gauch, R.Sieber
Characterisation de fromages d'alpages subalpins suisses: mise en evidence par GC-MS de terpines et d'hydrocarbures aliphatiques lorc de I'analyse par “purge and trap” des aromes volatiles de ces fromages
Dairy Products — HOLSTEIN CHEESE
1. Lait 75 (1995) 523-533; I. Verdier, J.B. Coulon, P. Pradel, J.L. Berdagué
Effect of forage type and cow breed on the characteristics of matured Saint-Nectaire cheeses
Dairy Products — MAASDAM CHEESE
1. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour
Dairy Products — MILK EHP TREATED (cow)
1. Bull. Int. Dairy Fed. 9602 (1996) 409-421; J.O Bosset, P.Eberhard, P. Gallmann, R. Gauch, W. Rattray, R. Sieber.
Occurrence and behaviour of volatile sulfur-containing compounds in milk by heat treatment [UHT and EHP processed milk]
Dairy Products — MILK PASTEURIZED (cow)
1. Bull. Int. Dairy Fed. 9602 (1996) 409-421; J.O Bosset, P.Eberhard, P. Gallmann, R. Gauch, W. Rattray, R. Sieber.
Occurrence and behaviour of volatile sulfur-containing compounds in milk by heat treatment [UHT and EHP processed milk]
2. Lebensm. Wiss. Technol. 27 (1994) 265-269; R. Imhof, J.O. Bosset
Quantitative GC-MS analysis of volatile flavour compounds in pasteurized milk and fermented milk products applying a standard addition method.
Dairy Products — MILK RAW (cow)
1. Bull. Int. Dairy Fed. 9602 (1996) 409-421; J.O Bosset, P.Eberhard, P. Gallmann, R. Gauch, W. Rattray, R. Sieber.
Occurrence and behaviour of volatile sulfur-containing compounds in milk by heat treatment [UHT and EHP processed milk]
2. J. Dairy Sci. 78 (1995) 2691-2699; P.BARREFOR, SK.GRANELLI, L.-A. APPELQVIST, L.BJOERCK
Chemical Characterization of Raw Milk Samples with and Without Oxidative Off-Flavor
Dairy Products — MILK RETORT STERILIZED (cow)
1. Bull. Int. Dairy Fed. 9602 (1996) 409-421; J.O Bosset, P.Eberhard, P. Gallmann, R. Gauch, W. Rattray, R. Sieber.
Occurrence and behaviour of volatile sulfur-containing compounds in milk by heat treatment [UHT and EHP processed milk]
Dairy Products — MILK UHT TREATED (cow)
1. Bull. Int. Dairy Fed. 9602 (1996) 409-421; J.O Bosset, P.Eberhard, P. Gallmann, R. Gauch, W. Rattray, R. Sieber.
Occurrence and behaviour of volatile sulfur-containing compounds in milk by heat treatment [UHT and EHP processed milk]
Dairy Products — MONTBELIARDE CHEESE
1. Lait 75 (1995) 523-533; I. Verdier, J.B. Coulon, P. Pradel, J.L. Berdagué
Effect of forage type and cow breed on the characteristics of matured Saint-Nectaire cheeses
Dairy Products — PARMESAN CHEESE
1. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour
Dairy Products — PARMIGIANO REGGIANO CHEESE
1. Lebensm. Wiss. Technol. 27 (1994) 491-495; R.Virgili, G.Parolari, L.Bolzoni, G.Barbieri, A.Mangia, M.CareriS.Spagnoli, G.Panari, M.Zannoni
Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese
Dairy Products — PROOSDIJ CHEESE
1. Thesis, Agric. U. Wageningen (1997); W.J.M Engels
Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour
Dairy Products — SKIM MILK POWDER (cow)
1. J. Agric. Food Chem. 42 (1994) 1323-1327; H. Shiratsuchi, M. Shimoda, K. Imayoshi, K. Noda, Y. Osajima
Flavor compounds in spray-dried skim milk powder
Dairy Products — SWISS CHEESES
1. Food Flavors Ingredients and Composition, Charalambous (ed.), Elsevier Sci. Publ. (1993) 157-174; T.S. Yang, D.B. Min
Dynamic Headspace Analyses of Volatile Compounds of Cheddar and Swiss Cheese during Ripening (Swiss cheese)
Dairy Products — WATER BUFFALO MILK
1. Ital. J. Food Sci. 4 (1994) 441-447; L. Moio, E. Semon, J.L. Le Quere
3-hydroxy-5-methyl-2-hexanone a new compound characterized in dairy products
Fruits — BITTER ORANGE PEEL OIL (Daidai)
1. Agric. Biol. Chem. 31 (1967) 373-377; K. Maekawa, M. Kodoma, M. Kushii, M. Mitamura
Essential oil of some orange peels
Fruits — BITTER ORANGE PEEL OIL (Iyokan)
1. Agric. Biol. Chem. 31 (1967) 373-377; K. Maekawa, M. Kodoma, M. Kushii, M. Mitamura
Essential oil of some orange peels
Fruits — BITTER ORANGE PEEL OIL (Kabusu)
1. Agric. Biol. Chem. 31 (1967) 373-377; K. Maekawa, M. Kodoma, M. Kushii, M. Mitamura
Essential oil of some orange peels
Fruits — BITTER ORANGE PEEL OIL (Natsu-daidai)
1. Agric. Biol. Chem. 31 (1967) 373-377; K. Maekawa, M. Kodoma, M. Kushii, M. Mitamura
Essential oil of some orange peels
Fruits — BITTER ORANGE PEEL OIL (Sudachi)
1. Agric. Biol. Chem. 31 (1967) 373-377; K. Maekawa, M. Kodoma, M. Kushii, M. Mitamura
Essential oil of some orange peels
Fruits — NONI (Morinda citrifolia L.)
1. Dtsch. Lebensm. Rundsch. 102 (2006) 58-61; K. Lachenmeier, F. Musshoff, B. Medea, H. Reusch, W. Lachenmeier
Authentication of Noni (Morinda citrifolia) Juice
Fungi — CHAMPIGNON (Agaricus bisporus)
1. Riv. Ital. EPPOS 7 (1996) 269-280; T. Talou, K. Roule, A. Gaset
Authentification d'aromatisant de champignons par analyse chirale de l'oct-1-en-3-ol
Meat & Poultry — ALLIGATOR MEAT - tail
1. ACS Symp. Ser. 558, Eds Ho, Hartman, ACS, 1993 (1994); F.R. Cadwallader, H.H. Baek, H.Y. Chung, M.W. Moody
Contribution of lipid-derived components to the flavor of alligator meat
Meat & Poultry — BEEF (boiled, cooked)
1. J. Agric. Food Chem. 43 (1995) 2869-2875; D.L. Heikes, S.R. Jensen, M.E. Fleming-Jones
Purge and trap extraction with GC-MS determination of volatile organic compounds in table-ready foods (beef)
Meat & Poultry — BEEF LIVER (fried)
1. J. Agric. Food Chem. 43 (1995) 2869-2875; D.L. Heikes, S.R. Jensen, M.E. Fleming-Jones
Purge and trap extraction with GC-MS determination of volatile organic compounds in table-ready foods (beef)
Meat & Poultry — STEWED BEEF JUICE
1. J. Agric. Food Chem. 43 (1995) 2869-2875; D.L. Heikes, S.R. Jensen, M.E. Fleming-Jones
Purge and trap extraction with GC-MS determination of volatile organic compounds in table-ready foods (beef)
Miscellaneous — ANNATTO oil-soluble extract
1. Food Chem. 29 (1988) 283-289; S.V. Najar, F.O. Bobbio, P.A. Bobbio
Effects of light, air, anti-oxidants and pro-oxidants on annatto extracts (Bixa orellana)
Miscellaneous — BUCHU OIL
1. Phytochem. Anal. 5 (1994) 61-67; T. Kopke, A. Dietrich, A. Mosandl
Chiral compounds of essential oils XIV: Simultaneous stereoanalysis of buchu leaf oil compounds
Miscellaneous — PISTACHIO (Pistacia vera) HULL OIL
1. J. Essent. Oil Res. 7 (1995) 441-442; S. Kusmenoglu, K.H.C. Baser, T. Ozek
Constituents of the essential oil from the hulls of Pistacia vera L.
Miscellaneous — TAGETES ERECTA OIL
1. Flavour Fragr. J. 1 (1986) 169-176; E. Hethelyi, B, Danos and P. Tetenyi
GC-MS Analysis of the Essential Oils of Four Tagetes Species and the Anti-microbial Activity of Tagetes minuta
Miscellaneous — TAGETES MINUTA OIL
1. Flavour Fragr. J. 1 (1986) 169-176; E. Hethelyi, B, Danos and P. Tetenyi
GC-MS Analysis of the Essential Oils of Four Tagetes Species and the Anti-microbial Activity of Tagetes minuta
Miscellaneous — TAGETES PATULA OIL
1. Flavour Fragr. J. 1 (1986) 169-176; E. Hethelyi, B, Danos and P. Tetenyi
GC-MS Analysis of the Essential Oils of Four Tagetes Species and the Anti-microbial Activity of Tagetes minuta
Miscellaneous — TAGETES TENUIFOLIA OIL
1. Flavour Fragr. J. 1 (1986) 169-176; E. Hethelyi, B, Danos and P. Tetenyi
GC-MS Analysis of the Essential Oils of Four Tagetes Species and the Anti-microbial Activity of Tagetes minuta
Nuts — CHESTNUT FLOWER
1. J. Agric. Food Chem. 28 (1980) 82-84; K. Yamaguchi, T. Shibamoto
Volatile constituents of the chestnut flower
Seafood — BLUE-GREEN ALGAE (aoko)
1. Agric. Biol. Chem. 46 (1982) 1761-1766; A. Yasuhara, K. Fuwa
Characterization of odorous compounds in rotten blue-green algae
Seafood — BROWN ALGAE (ascophyllum nodosum)
1. Prog. Flavour Res., Proc. Weurman Flavour Res. Symp., 4th, ed. Adda, Elsevier, 1984 (1985) 281-300; I. Flament, G. Ohloff
Volatile constituents of algae. Odorifous constituents of seaweeds and structure of nor-terpenoids identified in asakusa-nori flavour (red algae)
Seafood — BROWN ALGAE (colpomenia sinuosa)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (cutleria multifida)
1. Prog. Flavour Res., Proc. Weurman Flavour Res. Symp., 4th, ed. Adda, Elsevier, 1984 (1985) 281-300; I. Flament, G. Ohloff
Volatile constituents of algae. Odorifous constituents of seaweeds and structure of nor-terpenoids identified in asakusa-nori flavour (red algae)
Seafood — BROWN ALGAE (dictyopteris divaricata)
1. Prog. Flavour Res., Proc. Weurman Flavour Res. Symp., 4th, ed. Adda, Elsevier, 1984 (1985) 281-300; I. Flament, G. Ohloff
Volatile constituents of algae. Odorifous constituents of seaweeds and structure of nor-terpenoids identified in asakusa-nori flavour (red algae)
Seafood — BROWN ALGAE (ectocarpus siliculosus)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (eisenia bicyclus)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (hydroclathrus clathratus)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (ishige okamura)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (sargassum nigrifolium)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (sargassum sagamianum)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (sargassum thunbergii)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — BROWN ALGAE (scytosiphon lomentaria)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (brown algae)
Seafood — GREEN ALGAE (acetabularia ryukyuensis)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (bryopsis maxima)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (caulerpa racemosa)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (cladophora rudolphiana)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (cladophoropsis vaucheriaeformis)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (enteromorpha clathrata)
1. Nippon Suisan Gakkaishi 53 (1987) 1901; T. Kajiwara, A. Hatanaka, T. Kawai, M. Ishihara, T. Tuneya
Long chain aldehydes in the green marine algae ulvaceae
Seafood — GREEN ALGAE (enteromorpha linza)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (halicornye wrightii)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (halimeda opuntia)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE (monostroma nitidum)
1. Nippon Suisan Gakkaishi 53 (1987) 1901; T. Kajiwara, A. Hatanaka, T. Kawai, M. Ishihara, T. Tuneya
Long chain aldehydes in the green marine algae ulvaceae
2. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGAE OIL (ulva pertusa)
1. Food Rev. Int. 6 (1990) 573-589; H. SUGISAWA, K. NAKAHARA, H. TAMURA
Th aroma profile of the volatiles in marine green algae (ulva pertusa)
2. Nippon Shokuhin Kagaku Kogaku Kaishi 42 (1995) 887-891; H. TAMURA, H. NAKAMOTO, R.-h.YANG, H. SUGISAWA
Characteristic Aroma Compounds in Green Algae (ulva pertusa) Volatiles
Seafood — GREEN ALGEA (boodlea coacta)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGEA (codium intricatum)
1. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — GREEN ALGEA (ulva pertusa)
1. Nippon Suisan Gakkaishi 53 (1987) 1901; T. Kajiwara, A. Hatanaka, T. Kawai, M. Ishihara, T. Tuneya
Long chain aldehydes in the green marine algae ulvaceae
2. Nippon Suisan Gakkaishi 57 (1991) 527-533; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina green algae
Seafood — RED ALGAE (beckerella subrostata)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (carpopeltis angusta)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (carpopeltis cornea)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (ceratodictyon spongiosum)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (chondria californica)
1. Prog. Flavour Res., Proc. Weurman Flavour Res. Symp., 4th, ed. Adda, Elsevier, 1984 (1985) 281-300; I. Flament, G. Ohloff
Volatile constituents of algae. Odorifous constituents of seaweeds and structure of nor-terpenoids identified in asakusa-nori flavour
Seafood — RED ALGAE (chondrus elatus)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (chondrus verrucosa)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (coeloseira pacifica)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (corallina officinalis)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (gigartha mamillosa)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (gracilaria verrucosa)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (hyena nidulans)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (hypnea charoides)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (hypnea roman)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (laurencia subopposita)
1. J. Am. Chem. Soc. 95 (1973) 7187-7189; S.S Hall, D.J. Faulkner, J. Fayos, J. Clardy
Oppositol, a brominated sesquiterpene alcohol of a new skeletal class from the red alga, laurencia subopposita
Seafood — RED ALGAE (liagora caenomyce)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (spyridia filamentosa)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGAE (vidalia obtusiloba)
1. Nippon Suisan Gakkaishi 56 (1990) 973-983; H.Sakagami, J.Iseda, T.Fujimori, Y.Hara, M.Chihara
Volatile constituents in marina brown and red algae (red algae)
Seafood — RED ALGEA (porphyra tenera)
1. Phytochemistry 29 (1990) 2193-2195; T. Kajiwara, M. Kashibe, A. Hatanaka
Volatile compounds and long-chain aldehydes formation in conchocelis-filaments of a red alga, porphyry tenera
2. Prog. Flavour Res., Proc. Weurman Flavour Res. Symp., 4th, ed. Adda, Elsevier, 1984 (1985) 281-300; I. Flament, G. Ohloff
Volatile constituents of algae. Odorifous constituents of seaweeds and structure of nor-terpenoids identified in asakusa-nori flavour
Spices & Condiments — ANISE (Pimpinella anisum L.)
1. Nahrung 40 (1996) 32-36; S. E. A. Farag Zaied, N. H. Aziz, A.M. Ali
Comparing effects of washing, thermal treatments and gamma radiation on quality of species (Anise)
Spices & Condiments — BITTER FENNEL OIL (F. var. vulgare (Miller))
1. Nahrung 40 (1996) 32-36; S. E. A. Farag Zaied, N. H. Aziz, A.M. Ali
Comparing effects of washing, thermal treatments and gamma radiation on quality of species
Spices & Condiments — CURCUMA AMADA ROBX.
1. J. Essent. Oil Res. 8 (1996) 79-80; S.N. Choudhury, L.C. Rahba, P.B. Kanjilal, A.C. Ghosh
Essential oil of Curcuma Amada robs. from northeastern India
Spices & Condiments — CURCUMA DOMESTICA L.
1. J. Essent. Oil Res. 7 (1995) 701-703; N.X. Dung, N.T.B. Tuyet, P.A. Leclercq
Constituents of the leaf oil of curcuma domestic L. from Vietnam
Spices & Condiments — CURCUMA PIERREANA GAGNEP. (rhizome oil)
1. J. Essent. Oil Res. 7 (1995) 261-264; N.X. Dung, N.T.B. Tuyet, P.A. Leclercq
Volatile constituents of the rhizome, stem and leaf oil of curcuma pierreana gannep. from Vietnam
Spices & Condiments — CURCUMA PIERREANA GAGNEP. (stem and leaf oil)
1. J. Essent. Oil Res. 7 (1995) 261-264; N.X. Dung, N.T.B. Tuyet, P.A. Leclercq
Volatile constituents of the rhizome, stem and leaf oil of curcuma pierreana gannep. from Vietnam
Spices & Condiments — CYMBOPOGOM NARDUS (citronella) OIL
1. Pharmazie 50 (1995) 74-75; J.O. Moody, S.A. Adeleye, M/G. Gundidza, G. Wyllie, O.O. Ajayi-Obe
analysis of the essential oil of Cymbopogon nardus (L) Rendle growing in Zimbabwe
Spices & Condiments — CYMBOPOGON CITRATUS OIL
1. Fitoterapia 16 (1985) 339-342; O. Ekundayo
Composition of the leaf oil of Cymbopogon citratus
2. Philipp. J. Sci. 123 (1994) 51-63; R.C. Torres, R.R. Estrella, B.Q. Gueverra
Extraction and characterization of the essential oil of Philippine cymbopogon Citratus (DC) Stafp
Spices & Condiments — EUCALYPTUS OIL (Eucalyptus globulus Labill)
1. J. Essent. Oil Res. 8 (1996) 19-24; S.S.Zrira, B.B.Benjilali
Seasonal Changes in the Volatile Oil and Cineole Contents of Five Eucalyptus Species Growing in Morocco
Spices & Condiments — LEMON BALM (Melissa officin. L subsp alt Arcang)
1. Flavour Fragr. J. 3 (1988) 167-170; B.S.W. Dawson, R.A. Franich, R. Meder
Essential oil of Melissa officinalis L. subsp altissima (Sibthr. et Smith) Arcang.
Spices & Condiments — LEMON BALM (Melissa officinalis L.)
1. Flavour Fragr. J. 9 (1994) 249-256; P. Kreis, A. Mosandl
chiral compounds of essential oils. part XVI. enantioselective multidimensional gas chromatography in authenticity control of balm oil (Melissa officinalis L.)
2. Pharmazie 50 (1995) 60-62; U. Hener, S. Faulhaber, P. Kreis, A. Mosandl
On the authenticity evaluation of balm oil (Melissa officinalis L.)
Spices & Condiments — PEPPER (Piper nigrum L.)
1. Nahrung 40 (1996) 32-36; S. E. A. Farag Zaied, N. H. Aziz, A.M. Ali
Comparing effects of washing, thermal treatments and gamma radiation on quality of species (pepper)
Spices & Condiments — TAGETES RIOJANA FERRARO OIL
1. J. Essent. Oil Res. 7 (1995) 319-320; J.A. Zygadlo
Volatile Oil of Tagetes riojana Ferraro
Spices & Condiments — WILD MARJORAM (origanum vulgare L ssp glandulosum)
1. Riv. Ital. EPPOS 6 (1995) 21-29; M. Melegari, F.Severi, M. Bertoldi, S. Benvenuti, G. Circetta, I. Morone Fortunato, A. Bianchi, C. Leto, A. Carrubba
chemical characterization of essential oils of some origanum vulgare l. sub-species of various origin (glandulosum)
Spices & Condiments — WILD MARJORAM (origanum vulgare L. ssp. hirtum)
1. Biochem. Syst. Ecol. 21 (1993) 287-295; D. Vokou, S. Kokkini, J-M. Bessiere
Geographic variation of greek oregano (origanum vulgare sup. hirtum) essential oils
2. Riv. Ital. EPPOS 6 (1995) 21-29; M. Melegari, F.Severi, M. Bertoldi, S. Benvenuti, G. Circetta, I. Morone Fortunato, A. Bianchi, C. Leto, A. Carrubba
chemical characterization of essential oils of some origanum vulgare l. sub-species of various origin (hirtum)
Spices & Condiments — WILD MARJORAM (origanum vulgare L. ssp. virens)
1. Riv. Ital. EPPOS 6 (1995) 21-29; M. Melegari, F.Severi, M. Bertoldi, S. Benvenuti, G. Circetta, I. Morone Fortunato, A. Bianchi, C. Leto, A. Carrubba
chemical characterization of essential oils of some origanum vulgare l. sub-species of various origin (virens)
Spices & Condiments — WILD MARJORAM (origanum vulgare L. ssp. vulgare)
1. Riv. Ital. EPPOS 6 (1995) 21-29; M. Melegari, F.Severi, M. Bertoldi, S. Benvenuti, G. Circetta, I. Morone Fortunato, A. Bianchi, C. Leto, A. Carrubba
chemical characterization of essential oils of some origanum vulgare l. sub-species of various origin (vulgare)
Vegetables — CASSAVA (Manihot esculenta Crantz)
1. J. Agric. Food Chem. 31 (1983) 1386-1387; N.S. Ochochuku, J.A. Ballantine
Fermented Cassava: odor active components
2. J. Sci. Food Agric. 68 (1995) 223-230; N.L.R. King, J.H. Bradbury
Bitterness of cassava: Identification of a new apiosyl glucoside and other compounds that affect its bitter taste