Free and bound flavour components of ama
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R. Boulanger; D. Chassagne; J. Crouzet
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Article
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1999
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John Wiley and Sons
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English
⚖ 132 KB
The free and bound ¯avour components of bacuri fruits were analysed by capillary GC and GC± MS following XAD-2 separation. Seventy-®ve components were identi®ed in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related compounds, linalol furanoxides and