Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
Ruijie Ni, Haiyan Yan, Honglei Tian, Ping Zhan, Yuyu Zhang
Topics & Concepts
AromaLinaloolLimoneneQuantitative Descriptive AnalysisLinalyl acetateChemistryZanthoxylumFood scienceSensory analysisEssential oilTraditional medicineBotanyBiologyMedicineEssential Oils and Antimicrobial ActivityPlant chemical constituents analysisChromatography in Natural Products