By Roy Teranishi, Ron G. Buttery, Hiroshi Sugisawa
content material: Bioactive unstable compounds from crops : an summary / Roy Teranishi and Saima Kint --
Conifer monoterpenes : biochemistry and bark beetle chemical ecology / Mark Gijzen, Efraim Lewinsohn, Thomas J. Savage, and Rodney B. Croteau --
unstable parts of tomato fruit and plant elements : courting and biogenesis / Ron G. Buttery and Louisa C. Ling --
Semio job of style and body spray molecules on a variety of insect species / Braja D. Mookherjee, Richard A. Wilson, Kenneth R. Schrankel, Ira Katz, and Jerry F. Butler --
Formation of a few risky elements of tea / Akio Kobayashi, Kikue Kubota, and Motoko Yano --
Antimicrobial task of eco-friendly tea taste elements : effectiveness opposed to Streptococcus mutans / I. Kubo --
crucial oils of the eucalypts and comparable genera : look for chemical developments / D.J. Boland and J.J. Brophy --
Lemon and lime citrus crucial oils : research and organoleptic overview / Theresa S. Chamblee and Benjamin C. Clark, Jr. --
risky compounds from eastern marine brown algae / Tadahiko Kajiwara, Kazuya Kodama, Akikazu Hatanaka, and Kenji Matsui --
Aroma profiles of peel oils of acid citrus / H. Tamura, R.-H. Yang, and H. Sugisawa --
hint parts in spearmint oil and their sensory assessment / Tomoyuki Tsuneya, Masakazu Ishihara, Minoru Shiga, Shigeyasu Kawashima, Hiroshi Satoh, Fumio Yoshida, and Keiichi Yamagishi --
healing homes of crucial oils and fragrances / G. Buchbauer, W. Jäger, L. Jirovetz, J. Ilmberger, and H. Dietrich --
unstable compounds from plant life : analytical and olfactory points / H. Surburg, M. Guentert, and H. more durable --
Cryogenic vacuum trapping of scents from temperate and tropical vegetation : proof and figures / D. Joulain --
Headspace research of unstable compounds emitted from quite a few citrus blossoms / T. Toyoda, I. Nohara, and T. Sato --
risky parts of apricot vegetation / Ichiro Watanabe, Osamu Takazawa, Yasuhiro Warita, and Ken-ichi Awano --
risky compounds from strawberry foliage and vegetation : air as opposed to nitrogen entrainment : quantitative adjustments and plant improvement / T.R. Hamilton-Kemp, J.H. Loughrin, R.A. Andersen, and J.G. Rodriguez --
at the smell of orchids / Roman A.J. Kaiser --
risky components of roses : characterization of cultivars in keeping with the headspace research of dwelling flower emissions / I. Flament, C. Debonneville, and A. Furrer --
Flower smell of a few conventional medicinal crops / E.-J. Brunke, F.-J. Hammerschmidt, and G. Schmaus.
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Extra info for Bioactive Volatile Compounds from Plants
Nippon Noyaku Gakkaishi 1977, 2, 135. A. Bull. Entomol. Res. 1980, 70, 563. ; Katz, I. S. Y. and The University of Florida, Gainesville, Fla. R. S. Y. and The University of Florida, Gainesville, Fla. R. S. Y. and The University of Florida, Gainesville, Fla. R. S. Y. and The University of Florida, Gainesville, Fla. R. S. Y. and the University of Florida, Gainesville, Fla. R. S. Y. and The University of Florida, Gainesville, Fla. R. S. Y. and The University of Florida, Gainesville, Fla. R. S. Y. and The University of Florida, Gainesville, Fla.
R. S. Y. and The University of Florida, Gainesville, Fla. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1993. ch005 Akio Kobayashi, Kikue Kubota, and Motoko Yano Laboratory of Food Chemistry, Ochanomizu University, 2—1—1, Ohtsuka, Bunkyo-ku, Tokyo, Japan A cluster analysis showing the complex gas chromatograms of tea volatiles correlates to aroma character, which is the main factor in classifying various teas. Some of the main volatiles were formed by enzymatic hydrolysis of the nonvolatile fraction from a hot-water extract of green tea, from which two glycosides were separated and identified as ß-D-glucosides.
PPb P ^ of compound per billion (10 ) parts of tomato or leaf. Not completely resolved from other peaks: not possible to accurately measure concentration. d Not detected by MS. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1993. 26 BIOACTIVE VOLATILE COMPOUNDS FROM PLANTS C« (Green Odor) Compounds. The C compounds are by far the predominant compounds in both the blended leaves and fruit. (Z)-3-hexenal was found to occur at 220 ppm in the blended leaves which is 10 times higher than the concentration in the fruit.