Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography

Autor: Uwe J. Meierhenrich, Xavier Fernandez, Daniel Joulain, J. L. Berdague, Hugues Brevard, Pascal Tournayre, Katharina Breme

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (1), pp.473-480. ⟨10.1021/jf902946v⟩

International audience; Indian cress (Tropaeolum majus L.) has been consumed in salad or soup for decades, but its odor's detailed molecular composition is still unknown. Here we report on the study of the odorant profile and odor-impact compounds of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b24f64fe7923849c06cd68d1aa766ec
https://pubmed.ncbi.nlm.nih.gov/19919100