Research into the chemical composition of saffron, the dried stigmas of Crocus sativus, has
seen a renaissance in recent years. Different HPLC protocols for the analysis of saffron …

The present paper reviews the occurrence of glycosidically bound aroma compounds in the
plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis …

… Further analysis by ESI–LC–MS revealed that these new pigments were the glucoside
and p-coumaroylglucoside of an unknown aglycon with a molecular mass of m/z 447.5. This …

A German Riesling wine has been fractionated with the aid of countercurrent chromatography.
After purification by HPLC, the structures of 101 compounds were established by mass …

… The authors also discovered that all of the yeast strains investigated were able to decarboxylate
p-coumaric and ferulic acid, but none of them was capable of transforming either caffeic …

This chapter gives an introduction to the field of carotenoid-derived aroma compounds and
illustrates the importance of short-chain carotenoid metabolites as flavor and fragrance …

This study aimed to identify the pigment composition of black carrot ( Daucus carota ssp.
sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze. …

Calafate ( Berberis microphylla ) is a native berry grown in the Patagonian area of Chile and
Argentina. In the present study the phenolic composition and antioxidant activity of its fruits …

Pigmented potato (Solanum tuberosum L.) varieties are a rich source of anthocyanins, in
particular acylated derivatives. From potato cultivars “Hermanns Blaue”, “Highland Burgundy …

… Ferulic acid values ranged from 132.9 to 298.4 mg/100 g, and p-coumaric acid contents
varied between 251.8 and 607.5 mg/100 g dry weight (DW), respectively, and were identified as …