The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.)

The volatile constituents of spinach leaves (Spinacia oleracea L.) have been investigated by analysing two different extracts. The first extract was isolated after a short cooking time, and exhibited interesting green notes reminiscent of slightly cooked vegetables, tobacco, violet leaves and oolong...

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Veröffentlicht in:	Flavour and fragrance journal 2000-09, Vol.15 (5), p.329-334
Hauptverfasser:	Näf, Regula, Velluz, Alain
Format:	Artikel
Sprache:	eng
Schlagworte:	(E)-3-(2-^AHexenyloxy)-hexanal (E)-3-^AMethyl-2-nonen-4-one (E)-3-methyl-non-2-en-4-one (E)-6-^AMethyl-6-(5-methyl-2-furyl)-3-hepten-2-one (E)-6-methyl-6-(5-methyl-2-furyl)-3-hepten-2-one (E)‐6‐methyl‐6‐(5‐methyl‐2‐furyl)‐3‐hepten‐2‐one, alkyl‐3‐thiophenecarbaldehyde (Z)-3-(3-^AHexenyloxy)-hexanal alkyl-3-thiophenecarbaldehyde Biological and medical sciences flavour Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology spinach Spinacia oleracea Spinacia oleracea L volatile
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