(Q45071267)

9 December 2017

title

Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry (English)

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9 December 2017

main subject

2-ethyl-5-methylpyrazine

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ChEBI release 2020-05-28

Peiyou Qin

1

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9 December 2017

Tingjun Ma

2

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9 December 2017

Li Wu

3

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9 December 2017

Fang Shan

4

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9 December 2017

Guixing Ren

5

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9 December 2017

publication date

8 June 2011

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9 December 2017

published in

Journal of Food Science

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9 December 2017

volume

76

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9 December 2017

issue

6

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9 December 2017

page(s)

S401-7

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describes a project that uses

9 December 2017

gas chromatography-mass spectrometry

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based on heuristic

inferred from title

cites work

Antinociceptive and anti-inflammatory properties of 7-hydroxycoumarin in experimental animal models: potential therapeutic for the control of inflammatory chronic pain

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Volatile flavor components of rice cakes

21 January 2018

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Antioxidative characteristics and inhibition of alpha-melanocyte-stimulating hormone-stimulated melanogenesis of vanillin and vanillic acid from Origanum vulgare

21 January 2018

1 reference

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Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin

21 January 2018

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Niacin and cholesterol: role in cardiovascular disease (review).

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Buckwheat: composition, chemistry, and processing

21 January 2018

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Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS

21 January 2018

1 reference

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Salicylaldehyde is a characteristic aroma component of buckwheat groats

21 January 2018

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Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of japanese-style fermented soy sauce

21 January 2018

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The naturally occurring furanones: formation and function from pheromone to food

21 January 2018

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2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF); antimicrobial compound with cell cycle arrest in nosocomial pathogens.

21 January 2018

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Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

21 January 2018

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Determination of D-chiro-Inositol in tartary buckwheat using high-performance liquid chromatography with an evaporative light-scattering detector

21 January 2018

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Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey

21 January 2018

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Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants

21 January 2018

1 reference

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Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies

21 January 2018

1 reference

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10.1111/J.1750-3841.2011.02223.X

21 January 2018

Identifiers

DOI

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9 December 2017

1 reference