Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Chemical Composition of Floral Essential Oils of Five Potato (Solanum tuberosum L.) Cultivars

  • Kim, Song-Mun (Department of Biological Environment, Kangwon National University) ;
  • Yu, Jeong-Mi (Department of Biological Environment, Kangwon National University) ;
  • Lim, Hak-Tae (Department of Plant Biotechnology, Kangwon National University) ;
  • Wang, Hai-Ying (College of Forestry, Northeast Forestry University)
  • Published : 2008.10.31
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References

  1. Choi HJ, Wang HY, Kim YN, Heo SJ, Kim NK, Jeong MS, Park YH, and Kim S (2007) Composition and cytotoxicity of essential oil extracted by steam distillation from horseweed (Erigeron canadensis L.) in Korea. J Korean Soc Appl Biol Chem 51, 55-59
  2. Park YH and Kim S (2008) Composition and cytotoxicity of essential oil from Korean rhododendron (Rhododendron mucronulatum Turcz var. ciliatum Nakai). J Korean Soc Appl Biol Chem 51, 238-244
  3. Peterson MA, Poll L, and Larson LM (1999) Identification of compounds contributing to boiled potato off-flavor ('POF'). Lebensm Wiss Technol 32, 32-40 https://doi.org/10.1006/fstl.1998.0506
  4. Peterson MA, Poll L, and Larson LM (1998) Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS. Food Chem 61, 461-466 https://doi.org/10.1016/S0308-8146(97)00119-2

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