3-hexenylacetate and 3-hexenal

3-hexenylacetate has been researched along with 3-hexenal* in 1 studies

Other Studies

1 other study(ies) available for 3-hexenylacetate and 3-hexenal

Article	Year
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food chemistry, 2017, Apr-15, Volume: 221 Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a Topics: Acetates; Aldehydes; Color; Cooking; Hexanols; Pigments, Biological; Plant Leaves; Vitis; Volatilization	2017

Article

Year

Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca).

Food chemistry, 2017, Apr-15, Volume: 221

Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a

Topics: Acetates; Aldehydes; Color; Cooking; Hexanols; Pigments, Biological; Plant Leaves; Vitis; Volatilization

2017