À propos de cet article

Citez

1. Kraujalytė V, Leitner E, Venskutonis PR. Chemical and sensory characterisation of aroma of Viburnum opulus fruits by solid phase microextraction-gas chromatography-olfactometry. Food Chem 2012; 132: 717-723.10.1016/j.foodchem.2011.11.007Search in Google Scholar

2. Yilmaz N, Yayli N, Misir G, Karaoglu S, Yayli N. Chemical composition and antimicrobial activities of the essential oils of Viburnum opulus, Viburnum lantana and Viburnum orientala. Asian J Chem 2008; 20: 3324-3330.Search in Google Scholar

3. Yilmaztekin M, Sislioglu K. Changes in volatile compounds and some physicochemical properties of European cranberrybush (Viburnum opulus L.) during ripening through traditional fermentation. J Food Sci 2015; 80: 687-694.10.1111/1750-3841.12836Search in Google Scholar

4. Soylak M, Elci L, Saracoglu S, Divrikli U. Chemical analysis of fruit juice of European cranberrybush (Viburnum opulus) from Kayseri- Turkey. Asian J Chem 2002: 14: 135-138.Search in Google Scholar

5. Sonmezdag AS, Kelebek H, Selli S. Identification of aroma compounds of Lamiaceae species in Turkey using the purge and trap technique. Foods 2017; 6: 10-19.10.3390/foods6020010Search in Google Scholar

6. Sonmezdag AS, Kelebek H, Selli S. Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS. J Food Sci Technol 2016; 53: 1957-1965.10.1007/s13197-015-2144-1Search in Google Scholar

7. Ara K, Hama, M, Akiba S, Koike K, Okisaka K, Hagura T, Kamiya T, Tomita F. Foot odor due to microbial metabolism and its control. Can J Microbiol 2006; 52: 357-364.10.1139/w05-130Search in Google Scholar

8. Knee M, Hatfield SG. The metabolism of alcohols by apple fruit tissue. J Sci Food Agric 1981: 32: 593-600.10.1002/jsfa.2740320611Search in Google Scholar

9. Hanaoka Y, Ohi T, Furukawa S, Furukawa Y, Hayashi K, Matsukura S. The therapeutic effects of 4-methylcatechol, a stimulator of endogenous nerve growth factor synthesis, on experimental diabetic neuropathy in rats. J Neurol Sci 1994; 122: 28-32.10.1016/0022-510X(94)90048-5Search in Google Scholar

10. Berry D, Watson D. Production of organoleptic compounds. In Yeast biotechnology, Springer 1987; 345-368.10.1007/978-94-009-3119-0_11Search in Google Scholar

11. Dudareva N, Pichersky E, Gershenzon J. Biochemistry of plant volatiles. Plant physiol 2004; 135: 1893-1902.10.1104/pp.104.04998152076115326281Search in Google Scholar

12. Clark G. Carvone profile of an aroma chemical. Perfumer & Flavourist 1989; 14: 35-40.Search in Google Scholar

eISSN:
2564-615X
Langue:
Anglais
Périodicité:
4 fois par an
Sujets de la revue:
Life Sciences, Genetics, Biotechnology, Bioinformatics, other