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Journal of Essential Oil Research Volume 18, 2006 - Issue 5
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Original Articles

Identification of the Key Aroma Compounds in Dried Roots of Isatis tinctoria

Mitsuo Miyazawa Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka, 577-8502, Japan
&
Jyunichi Kawata Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka, 577-8502, Japan
Pages 508-510 | Received 01 May 2005, Accepted 01 Jul 2005, Published online: 28 Nov 2011

Citations (5)

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Read on this site (1)

A. Verzera, C. Condurso, G. Dima, M. Ziino & S. Ragusa. (2010) Volatile Constituents in Dried Roots of Isatis tinctoria L. (Brassicaceae). Journal of Essential Oil Research 22:6, pages 483-485.
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Articles from other publishers (4)

Won Ho Seo, Youngsang You & Hyung Hee Baek. (2023) Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation. Food Science and Biotechnology.
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J. Bontaz-Carion, S. Montaut & P. Goetz. (2012) Isatis tinctoria L. Brassicaceae: le pastel des teinturiers. Phytothérapie 10:4, pages 238-244.
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Linda M. Mascavage, Serge Jasmin, Philip E. Sonnet, Michael Wilson & David R. Dalton. 2000. Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry.
Ana Lígia Leandrini de Oliveira, Denise Brentan da Silva, Izabel Cristina Casanova Turatti, Nair Sumie Yokoya & Hosana Maria Debonsi. (2009) Volatile constituents of Brazilian Bostrychia species (Rhodomelaceae) from mangrove and rocky shore. Biochemical Systematics and Ecology 37:6, pages 761-765.
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