Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

Published:2021-04-21 Issue:17 Volume:69 Page:5113-5124
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jonas Michaela¹,Schieberle Peter²^ORCID

Affiliation:

1. Leibniz Institute for Food Systems Biology at TU Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Faculty of Chemistry, Technical University Munich, Lichtenbergstrasse 4, 85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01275

Reference46 articles.

1. Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils

2. GAS CHROMATOGRAPHIC CHARACTERIZATION OF SAGES OF VARIOUS GEOGRAPHIC ORIGINS

3. Essential Oils from Dalmatian Sage (Salvia officinalis L.): Variations among Individuals, Plant Parts, Seasons, and Sites

4. The Essential Oil Content and Composition of Selected Salvia Species, Sage Teas, and Sage Drops

5. Study of clones ofSalvia officinalis L. Yields and chemical composition of essential oil

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