Characterization of volatile compounds in Ylang‐Ylang essential oils from Comoros and Madagascar by gas chromatography and principal component analysis-Reference-Cited by-同舟云学术

Characterization of volatile compounds in Ylang‐Ylang essential oils from Comoros and Madagascar by gas chromatography and principal component analysis

Published:2020-09-28 Issue:1 Volume:36 Page:159-166
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Ng Felicia¹^ORCID,Basri Nurhidayah²^ORCID,Wu Wenqin²^ORCID,Thong Aaron²^ORCID,Thong Germaine²^ORCID,Chew Wee²^ORCID,Dharmawan Jorry¹^ORCID

Affiliation:

1. Chemical Engineering and Food Technology Singapore Institute of Technology (SIT) Singapore City Singapore

2. Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore City Singapore

Funder

Agency for Science, Technology and Research

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3625

Reference13 articles.

1. Volatile Organic Compound Emissions from Different Stages of Cananga odorata Flower Development

2. Traditional uses, phytochemistry, and bioactivities of Cananga odorata (ylang‐ylang);Tan LTH;Evidence‐based Complement Altern Med,2015

3. Variations in the essential oils from ylang-ylang (Cananga odorata [Lam.] Hook f. & Thomson forma genuina) in the Western Indian Ocean islands

4. Fenaroli's Handbook of Flavor Ingredients

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