Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO(2) as Potential Flavouring Additives for Food Applications

Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential...

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Detalles Bibliográficos
Autores principales: Kessler, Júlia C., Vieira, Vanessa A., Martins, Isabel M., Manrique, Yaidelin A., Afonso, Andreia, Ferreira, Patrícia, Mandim, Filipa, Ferreira, Isabel C. F. R., Barros, Lillian, Rodrigues, Alírio E., Dias, Madalena M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838556/
https://www.ncbi.nlm.nih.gov/pubmed/35163959
http://dx.doi.org/10.3390/molecules27030694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838556/
https://www.ncbi.nlm.nih.gov/pubmed/35163959
http://dx.doi.org/10.3390/molecules27030694

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