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Titolo:
Free and glycosidically bound volatiles of pepper (Piper nigrum L.)
Autore:
Menon, AN; Chacko, S; Narayanan, CS;
Indirizzi:
CSIR, Reg Res Lab, Div Food, Trivandrum 695019 19, Kerala, India CSIR Trivandrum Kerala India 695019 19 rivandrum 695019 19, Kerala, India
Titolo Testata:
JOURNAL OF ESSENTIAL OIL RESEARCH
fascicolo: 3, volume: 13, anno: 2001,
pagine: 166 - 169
SICI:
1041-2905(200105/06)13:3<166:FAGBVO>2.0.ZU;2-6
Fonte:
ISI
Lingua:
ENG
Soggetto:
AROMA;
Keywords:
Piper nigrum; Piperaceae; glycosidically bound volatiles; essential oil composition; trans-linalool oxide (furanoid); alpha-terpineol; alpha-pinene; sabinene; beta-pinene; limonene;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Menon, AN CSIR, Reg Res Lab, Div Food, Trivandrum 695019 19, Kerala, IndiaCSIR Trivandrum Kerala India 695019 19 695019 19, Kerala, India
Citazione:
A.N. Menon et al., "Free and glycosidically bound volatiles of pepper (Piper nigrum L.)", J ESSEN OIL, 13(3), 2001, pp. 166-169

Abstract

Fresh green pepper berries (Piper nigrum L) were analyzed for the free and, glycosidically bound aroma compounds using an Amberlite XAD-S adsorption method followed by hydrolysis with beta -glucosidase and CC and GC/MS. The major compounds identified in the free fraction were the furanoid form of trans-linalool oxide(18.6%), and alpha -terpineol (25.6%), while major volatile identified in the bound fraction was 3-buten-2-ol (25.8%).

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/06/18 alle ore 17:05:30