Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS-Reference-Cited by-同舟云学术

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Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS

Published:2013-10 Issue:2 Volume:53 Page:808-815
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Márquez Victoria,Martínez Natalia,Guerra Mauricio,Fariña Laura,Boido Eduardo,Dellacassa Eduardo

Funder

Comisión Sectorial de Investigación Científica (CSIC-UdelaR)

Agencia Nacional de Investigación e Innovación

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Identification of essential oil components by gas chromatography/mass spectrometry;Adams,2007

2. El mate;Assunçao,1967

3. Bioactive compounds content of Chimarrao infusions related to the moisture of yerba mate (Ilex paraguariensis) leaves;Bastos;Brazilian Archives of Biology and Technology,2006

4. Aroma composition of Vitis vinifera cv. Tannat: The typical red wine from Uruguay;Boido;Journal of Agricultural and Food Chemistry,2003

5. Volatile components of alfalfa leaf-cutter bee cells;Buttery;Journal of Agricultural and Food Chemistry,1981

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