Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim

Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC–MS and compared. In all the tested samples, linalool, d-limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as the five predominant components. The p...

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Bibliografiske detaljer
Udgivet i:Food Sci Biotechnol
Main Authors: Zhang, Wenlin, Tan, Si, Xi, Wanpeng, Yang, Jianlei, Liao, Qinhong, Lan, Jianbin, Lv, Yukui, Tang, Jianmin
Format: Artigo
Sprog:Inglês
Udgivet: Springer Singapore 2019
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6595015/
https://ncbi.nlm.nih.gov/pubmed/31275708
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00562-3
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