Advanced search
Publication Cover
Bioscience, Biotechnology, and Biochemistry Volume 74, 2010 - Issue 6
Journal homepage
321
Views
5
CrossRef citations to date
0
Altmetric
Original Articles

Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)

Kenji KUMAZAWAOgawa & Company Ltd.
,
Nao SAKAIOgawa & Company Ltd.
,
Hiroko AMMAOgawa & Company Ltd.
,
Satoshi SAKAMOTOOgawa & Company Ltd.
,
Masaki KODAMAOgawa & Company Ltd.
,
Yoshiyuki WADAOgawa & Company Ltd.
&
Osamu NISHIMURAOgawa & Company Ltd.
 show all
Pages 1231-1236 | Received 21 Jan 2010, Accepted 23 Mar 2010, Published online: 22 May 2014

  • 1) Morita H, “All of Igusa” (in Japanese), ed. Shimizu A, Shin-Me, Yokohama, pp. 106–117 (2008).
  • 2) Morita H, “All of Igusa” (in Japanese), ed. Shimizu A, Shin-Me, Yokohama, pp. 18–23 (2008).
  • 3) Kameoka H and Goto S, Nippon Nôgeikagaku Kaishi (in Japanese), 52, 323–327 (1978).
  • 4) Shibuya S, Toyota T, and Muraki S, Proceeding of the 28th Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (in Japanese), pp. 221–223 (1984).
  • 5) Takatani Y, Kawata J, and Miyazawa M, Proceeding of the 51st Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (in Japanese), pp. 91–92 (2007).
  • 6) Schieberle P, “Characterization of Food: Emerging Methods,” ed. Goankar A, Elsevier, Amsterdam, pp. 403–431 (1995).
  • 7) Belitz HD, Grosch W, and Schieberle P, “Food Chemistry” 3rd revised edition, Springer-Verlag, Berlin, Heidelberg, pp. 342–408 (2004).
  • 8) Buttery RG, Ling LC, Juliano BO, and Turnbaugh JG, J. Agric. Food Chem., 31, 823–826 (1983).
  • 9) Swoboda PAT and Peers KE, J. Sci. Food Agric., 28, 1019–1024 (1977).
  • 10) Winter M, Furrer A, Willhalm B, and Thommen W, Helv. Chim. Acta, 59, 1613–1620 (1976).
  • 11) Kumazawa K, Wada Y, and Masuda H, J. Agric. Food Chem., 54, 4795–4801 (2006).
  • 12) Morita H, “All of Igusa” (in Japanese), ed. Shimizu A, Shin-Me, Yokohama, pp. 126–127 (2008).
  • 13) Engel W, Bahr W, and Schieberle P, Eur. Food Res. Technol., 209, 237–241 (1999).
  • 14) Schuh C and Schieberle P, J. Agric. Food Chem., 53, 8699–8705 (2005).
  • 15) Chetschik I, Granvogl M, and Schieberle P, J. Agric. Food Chem., 56, 10237–10243 (2008).
  • 16) Belitz HD, Grosch W, and Schieberle P, “Food Chemistry” 3rd revised edition, Springer-Verlag, Berlin, Heidelberg, pp. 157–244 (2004).
  • 17) Fiddler W, Parker WE, Wasserman AE, and Doerr RC, J. Agric. Food Chem., 15, 757–761 (1967).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.