Safranal (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Safranal" in German language version.

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Peter Winterhalter, Markus Straubinger: Saffron—Renewed Interest in an Ancient Spice. In: Food Reviews International. Band 16, Nr. 1, 2000, S. 39–59, doi:10.1081/FRI-100100281.
Keith R. Cadwallader: Carotenoid-Derived Aroma Compounds. Band 802. American Chemical Society, Washington, DC 2001, ISBN 978-0-8412-3729-2, Flavor Chemistry of Saffron, S. 220–239, doi:10.1021/bk-2002-0802.ch016.
W. M. B. Könst, L. M. van der Linde, H. Boelens: A convenient synthesis of safranal. In: Tetrahedron Letters. Band 15, Nr. 36, 1974, S. 3175–3178, doi:10.1016/S0040-4039(01)91853-2.
Petros A. Tarantilis, Moschos G. Polissiou: Isolation and Identification of the Aroma Components from Saffron ( Crocus sativus ). In: Journal of Agricultural and Food Chemistry. Band 45, Nr. 2, 1997, S. 459–462, doi:10.1021/jf960105e.
N. S. Zarghami, D. E. Heinz: Monoterpene aldehydes and isophorone-related compounds of saffron. In: Phytochemistry. Band 10, Nr. 11, 1971, S. 2755–2761, doi:10.1016/S0031-9422(00)97275-3.

Eintrag zu 2,3-DIHYDRO-2,2,6-TRIMETHYLBENZALDEHYDE in der CosIng-Datenbank der EU-Kommission, abgerufen am 16. September 2021.