Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying-Reference-Cited by-同舟云学术

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Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying

Published:2023-09 Issue: Volume:122 Page:105432
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wu Yajian,Xin Runhu,Liang Miao,Zhang Zhimin,Guan Wei,Wang Rui,Liu Yuping

Funder

National Natural Science Foundation of China

Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Linalool: a review on a key odorant molecule with valuable biological properties;Aprotosoaie;Flavour Fragr. J.,2014

2. Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds;Baldermann;Am. J. Anal. Chem.,2014

3. Biosynthesis of geraniol and nerol in cell-free extracts of Tanacetum vulgare;Banthorpe;Phytochemistry,1976

4. C6-aldehydic formation from linolenic acid in fruit cells cultured in vitro;Berger;Plant Cell Tissue Organ Cult.,1987

5. Evaluation of postharvest drying, key odorants, and phytotoxins in plai (Zingiber montanum) essential oil;Bora;J. Agric. Food,2021

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of the key odorants in Amomum tsao-ko cobs by sensory directed flavor analysis;Microchemical Journal;2024-09

2. Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach;Food Chemistry: X;2024-06

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