Komponen Volatil dan Karakterisasi Komponen Kunci Aroma Buah Andaliman (Zanthoxylum acanthopodium DC.)

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/9517

Title:	Komponen Volatil dan Karakterisasi Komponen Kunci Aroma Buah Andaliman (Zanthoxylum acanthopodium DC.)
Authors:	Wijaya, C. Hanny Hadiprodjo, Irene Triyanti Apriyanto, Anton
Issue Date:	2001
Publisher:	IPB (Bogor Agricultural University)
Abstract:	andaliman, awild spice well known in Northem Sumatera, has a fresh citrusy and warm peppery odor. This research was conducted to analyze potent odorant from andaliman maceration extract using GC-MS,GC/O and aroma extract dilution analysis (AEDA) method. monoterpenes were the main constituants among the 24 identifed component by GC-MS.
URI:	http://repository.ipb.ac.id/handle/123456789/9517
Appears in Collections:	Food Science and Technology

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