Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality

The quality of food, considering increasing consumer demands and competition among producers, is a highly important issue. Quality concerns are also applicable to the odor quality of herbs and spices (HSs). Meanwhile, HSs commonly are graded based on their essential oils (EOs) content and analysis;...

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Detalles Bibliográficos
Autores principales: Łyczko, Jacek, Kiełtyka-Dadasiewicz, Anna, Issa-Issa, Hanán, Skrzyński, Mariusz, Galek, Renata, Carbonell-Barrachina, Ángel A., Szumny, Antoni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217043/
https://www.ncbi.nlm.nih.gov/pubmed/37238875
http://dx.doi.org/10.3390/foods12102057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217043/
https://www.ncbi.nlm.nih.gov/pubmed/37238875
http://dx.doi.org/10.3390/foods12102057

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