Characterization of aroma components of sap from different Indian ...

β-myrcene, cis-/trans-ocimene and limonene. The major constituent of the sap from Totapuri, Raspuri, Seedling and Malgoa was β-myrcene (50–80%) whereas in ...

Sap was separable into two phases, aqueous and nonaqueous, and their ratio was different for each variety. GC-MS analysis of the nonaqueous ...

(PDF) Characterization of aroma components of sap from different ...

Phytochemistry 52 (1999) 891±894 Characterization of aroma components of sap from di€erent Indian mango varieties K. Saby John a, L. Jagan Mohan Rao b, S.G. ...

Characterization of aroma components of sap from different Indian ...

Semantic Scholar extracted view of "Characterization of aroma components of sap from different Indian mango varieties" by K. John et al.

Biochemical characterization of sap (latex) of a few Indian mango ...

Sap was separated into non-aqueous and aqueous phases. Earlier, we reported that the non-aqueous phase contained mainly mono-terpenes having raw mango aroma ( ...

Quantification of aroma constituents of mango sap from different ...

[12] developed a quantitative method based on gas chromatography-triple quadrupole mass spectrometry for the analysis of the aroma component of mango sap in ...

Biochemical characterization of sap (latex) of few Indian mango ...

Sap was separated into non-aqueous and aqueous phases. Earlier, we reported that the non-aqueous phase contained mainly mono-terpenes having raw ...

Profiling of volatile fragrant components in a - ProQuest

... Characterization of aroma components of sap from dierent Indian mango varieties. ... (2011) Characteristic aroma compounds from different pineapple parts.

Biochemical characterization of sap (latex) of a few Indian mango ...

Characterization of aroma components of sap from different Indian mango varieties · K. JohnL. RaoS. G. BhatU. Rao. Agricultural and Food Sciences. 1999. 38 ...

Profiling of volatile fragrant components in a mini-core collection of ...

... Characterization of aroma components of sap from dierent Indian mango varieties. ... (2011) Characteristic aroma compounds from different ...

Biochemical characterization of sap (latex) of a few Indian mango ...

Characterization of aroma components of sap from different Indian mango varieties · P. Jagan Mohana Rao. Phytochemistry, 1999. downloadDownload free PDF View ...

Identification and determination of aroma components of some juice ...

Characterization of aroma components of sap from different Indian mango varieties. Phytochemistry, 52(5), 891-894. Khakimov, B., Mongi ...

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS ... - OUCI

Munafo, Characterization of the major aroma-active compounds ... Saby John, Characterization of aroma components of sap from different Indian mango varieties, ...

trans-Alloocimene

Other names: (E)-Alloocimene; Information on this page: Kovats' RI, non ... Characterization of aroma components of sap from different Indian mango ...

The Study of the Aroma Characteristics of Chinese Mango Cultivars ...

... different mango cultivars were specified by Principal Component Analysis ... Characterization of aroma components of sap from different Indian mango varieties.

The Study of the Aroma Characteristics of Chinese Mango - DocsDrive

Different mango cultivars show the obviously various aroma characteristics. ... Characterization of aroma components of sap from different Indian mango varieties.

Identification of Volatile Organic Compounds and Analysis of Aroma ...

Taub. fruit [37,39]. Butanoic acid and methyl ester were the most prominent VOCs in other pear syrups, except LG01, LG06, and LG07 ...

Characterization of the volatile components in green tea by IRAE-HS ...

K Kumazawa, Identification of Potent Odorants in Different Green Tea Varieties Using Flavor Dilution Technique, Journal of Agricultural and Food Chemistry, ...

Pathway-Based Metabolomics Analysis Reveals Biosynthesis of Key ...

(3,4) Mango fruit quality is driven by sugars and acids that are related to sweetness and other flavor attributes (e.g., sourness and bitterness) ...

A systems biology approach to explore the impact of maple tree ...

The characteristics of sap change over the production period and its composition directly impacts syrup quality. This variability could in part ...