Gas chromatography–mass spectrometry analysis of free and glycoconjugated aroma compounds of seasonally collected Satureja montana L

The present work examines the content and composition of glycoconjugated and free volatile aroma compounds in the plant material of savory, depending on the stage of plant development. Free volatile compounds (essential oil) as well as volatile aglycones obtained after the enzymatic hydrolysis of is...

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Veröffentlicht in:	Food chemistry 2003, Vol.80 (1), p.135-140
Hauptverfasser:	Mastelic, J, Jerkovic, I
Format:	Artikel
Sprache:	eng
Schlagworte:	Agronomy. Soil science and plant productions alpha-terpineol Aroma and flavouring agent industries benzyl alcohol Biological and medical sciences chemical composition Chemical constitution Economic plant physiology Enzymatic hydrolysis Essential oil essential oils eugenol Food industries Fundamental and applied biological sciences. Psychology gamma-terpinene gas chromatography GC–MS geraniol Glycosides of volatile compounds mass spectrometry methyl salicylate nerol octenol odor compounds p-cymene plant development Satureja montana Satureja montana L Seasonal variations thymol
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