By Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
ISBN-10: 0841218714
ISBN-13: 9780841218710
ISBN-10: 0841236941
ISBN-13: 9780841236943
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The oven temperature was programmed from 30 °C (4 min isothermal) to 200 °C (held for 25 min at final temperature) at 2 °C/min. The helium carrier gas linear velocity was 36 cm/s (30 °C). d. 25 jum) was also used. The injector and detector temperatures were 180 °C and 290 °C, respectively. The oven temperature was programmed from 30 ° C (4 min isothermal) to 170 °C (held for 25 min at final temperature) at 2 °C/min. The helium carrier gas linear velocity was 35 cm/s (30 °C). f Capillary Gas Chromatography-Mass Spectrometry (GC/MS).
20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. Arctander, S. , 1960, 76-77. ; Unger, W. Planta Med. 1979, 36, 128-133. Guenther, E. In The Essential Oils, Vol. 4, D. , New York, 1960, p. 570-572. ; Jeger, O. Helv. Chim. Acta 1958, 41, 2278. ; Jeger, O. Helv. Chim. Acta 1959, 42, 25572570. ; Jakupovic, J. Phytochemistry 1994, 35, 183-186. W. Arch. Pharm. (Weinheim) 1891, 229, 1. ; Fresenius, Ph. Arch Pharm. (Weinheim) 1936, 274, 461-462; Chem. Abstr. 31, 1951 (1937). ; Rehacek, Z. Collect. Czech.
Forsch. 1993, 196, 307-328. A. Tetrahedron Lett. 1975, 24, 1885-1888. F. J. Org. Chem. 1981, 46, 3896-3900. Müller, E . Thesis, F U Berlin, Germany, 1993. Guth, H . E. ); A C S Symp. Ser. 714; American Chemical Society: Washington, D C , 1998, pp. 39-52. ; Bonnländer, B . Vitis 1997, 36, 55-56. ; Winterhalter, P. J. Agric. Food Chem. 1998, 46, 1474-1478. ; Winterhalter, P. Vitis (submitted). ; ACS Symposium Series; American Chemical Society: Washington, DC, 2001. 32 29. ; Bonnländer, B . ; A C S Symp.
Aroma Active Compounds in Foods. Chemistry and Sensory Properties by Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
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