A review and synthesis of monoterpene speciation from forests in the United States

Gerona C, Rasmussenb R, Arntsc RR, Guentherd A Atmospheric Environment, 2000 ABSTRACT: The monoterpene composition (emission and tissue internal concentration) of major forest tree species in the United States is discussed. Of the 14 most commonly occurring compounds (α-pinene, β-pinene, Δ3-carene, d-limonene, camphene, myrcene, α-terpinene, β-phellandrene, sabinene, ρ-cymene, ocimene, α-thujene, terpinolene, and γ-terpinene), the first… Read more »

Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis

Calín-Sáncheza A, Figielb A, Lechb K, Szumnyc A, Martínez-Toméd J, Carbonell-Barrachinaa AA Industrial crops and products, 2015 ABSTRACT: Drying is a useful option to extend the shelf life of marjoram (Origanum majorana L.), which is a widely used as herb. The influence of drying method on the quality of marjoram aroma was evaluated. The drying… Read more »

Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

Borge GI, Sandberg E, Øyaas J, Abrahamsen RK Food chemistry, 2016 ABSTRACT: The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified and semi-quantified were the monoterpenes β-pinene,… Read more »