Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp.crispum) by Odour-activity values

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

“…This was done, because after grinding of the sage leaves in liquid nitrogen and thawing the green, grassy odor attribute was significantly increased. This behavior has also earlier been reported for other plant materials, for example during chopping of parsley leaves . It can be suggested that the additional formation of the green smelling compounds ( Z )-3-hexenal and hexanal by the well-known enzymatic reaction cascade starting from linoleic acid is the cause of the odor changes.…”

Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics

“…Myrcene is typically the most abundant compound in fresh hop essential oil. Its odor threshold in water has been determined to range between 13 and 36 ppb ( Guadagni et al ., 1966 ;Ahmed et al ., 1978 ;Masanetz and Grosch, 1998 ), and so is expected to exert a large impact on the odor profi le of the essential oil. This has been supported in studies using GC-O ( Steinhaus and Schieberle, 2000 ).…”

“…This has been supported in studies using GC-O ( Steinhaus and Schieberle, 2000 ). It has odor descriptors of resinous, herbaceous, balsamic and geranium-like ( Masanetz and Grosch, 1998 ;Steinhaus and Schieberle, 2000 ).…”

Comparative investigation on the aroma profiles of edible citrus flowers in the main organs and different developmental stages

“… Reference:1 = ( Ahmed et al, 1978 ), 2 = ( Rigling et al, 2019 ), 3 = ( Masanetz & Grosch, 1998 ), 4 = ( Giri et al, 2010 ), 5 = ( Buttery et al, 1988 )，6 = ( Tamura, Fukuda and Padrayuttawat, 1996 ), 7 = ( Tamura et al, 1993 ), 8 = ( Czerny et al, 2008 ), 9 = ( Pino & Mesa, 2006 ), 10 = ( Pino et al, 1986 ), 11 = ( Averbeck & Schieberle, 2011 ) …”