Volatile flavor components of Kogyoku apples.
نویسندگان
چکیده
منابع مشابه
Volatile components of Pimpinella tragium Vill. from Iran
Volatile components of three parts of Pimpinella tragium Vill. (Umbelliferae family) from Iran were investigated qualitatively and quantitatively for the first time. Essential oils were isolated by hydro-distillation from stems plus leaves, inflorescence and seeds of P. tragium individually. The plant materials were collected from Polour (Northeast of Tehran Province). The yields of the ...
متن کاملAssociations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...
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The influence of cultivar and crop year on mineral components of apple fruits was investigated using three cultivars cultivated at Morioka Branch, Fruit Tree Research Station in 1980 to 1982. The mineral components measured were 9 elmemts, i.e. sodium, potassium, magnesium, calcium, iron, manganese, copper, zinc, and phosphorus. The potassium, magnesium, manganese, and phosphorus contents were ...
متن کاملVolatile components of Pimpinella tragium Vill. from Iran
Volatile components of three parts of Pimpinella tragium Vill. (Umbelliferae family) from Iran were investigated qualitatively and quantitatively for the first time. Essential oils were isolated by hydro-distillation from stems plus leaves, inflorescence and seeds of P. tragium individually. The plant materials were collected from Polour (Northeast of Tehran Province). The yields of the ...
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Apples ( MALUS sp., Rosaceae) are a rich source of nutrient as well as non-nutrient components and contain high levels of polyphenols and other phytochemicals. Main structural classes of apple constituents include hydroxycinnamic acids, dihydrochalcones, flavonols (quercetin glycosides), catechins and oligomeric procyanidins, as well as triterpenoids in apple peel and anthocyanins in red apples...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1984
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.48.849