Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants

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Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants

Background: Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there isthe need to understand the contribution of these bound aroma compounds to...

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Bibliographic Details
Main Author:	Olaniyi, Lasekan Olusegun
Format:	Article
Language:	English
Published:	Chemistry Central 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/62073/ http://psasir.upm.edu.my/id/eprint/62073/1/Identification%20of%20the%20aroma%20compounds%20in%20Vitex%20doniana%20sweet.pdf

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