Olfactory and Quantitative Analysis of Aroma Compounds in Elder Flower (Sambucus nigra L.) Drink Processed from Five Cultivars-Reference-Cited by-同舟云学术

Olfactory and Quantitative Analysis of Aroma Compounds in Elder Flower (Sambucus nigra L.) Drink Processed from Five Cultivars

Published:2000-05-12 Issue:6 Volume:48 Page:2376-2383
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jørgensen Ulla¹,Hansen Merete¹,Christensen Lars P.¹,Jensen Karina¹,Kaack Karl¹

Affiliation:

1. Department of Fruit, Vegetable and Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000005f

Reference35 articles.

1. Aldrich Chemical Co.Flavors and Fragrances; Aldrich Chemical Co., Inc. Milwaukee, WI, 1996.

2. Bauer, K.; Garbe, D.; Surburg, H. Common Fragrance and Flavor Materials.Preparation, Properties and Uses, 2nd ed.; VCH: Weinheim, Germany, 1990; pp 1−218.

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