Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods
Author:
Affiliation:
1. Food, Chemical and Biotechnology, Singapore Institute of Technology (SIT), Singapore 138683, Singapore
2. Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
Funder
Agency for Science, Technology and Research (A*STAR)
Singapore Institute of Technology
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05492
Reference28 articles.
1. Variations in the essential oils from ylang-ylang (Cananga odorata [Lam.] Hook f. & Thomson forma genuina) in the Western Indian Ocean islands
2. Multidimensional data analysis of essential oils. Application to ylang-ylang (Cananga odorata Hook Fil. et Thomson, Forma genuina) grades classification
3. Characterization of volatile compounds in Ylang‐Ylang essential oils from Comoros and Madagascar by gas chromatography and principal component analysis
4. A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson,formagenuina) during flower development
5. Development of a “living” lexicon for descriptive sensory analysis of brewed coffee
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