Phytochemical and sensorial characterization of Hyssopus officinalis subsp. aristatus (godr.) Nyman (Lamiaceae) by GC–MS, HPLC–UV–DAD, spectrophotometric assays and e-nose with aid of chemometric techniques - Hajdari, Avni; Giorgi, Annamaria; Beretta, Giangiacomo; Gelmini, Fabrizio; Buratti, Susanna; Benedetti, Simona; Merkouri, Anna; Mala, Xhavit; Kabashi, Shqipe; Pentimalli, Daniela; Pulaj, Bledar; Mustafa, Bexhet (European food research & technology, 2018)
Keywords: Agriculture; Albania; Analytical Chemistry; antioxidant activity; Antioxidants; Balkans; Biotechnology; Chemical composition; Chemistry; Chemistry and Materials Science; chemometrics; Chemosensory perception; cineole; electronic nose; Electronic noses; Environmental factors; Essential oils; Fingerprinting; flavonoids; food research; Food Science; Forestry; gas chromatography-mass spectrometry; High-performance liquid chromatography; Hyssopus officinalis; Kosovo; Liquid chromatography; Oils & fats; Original Paper; phenol; Phenols; Phytochemicals; phytopharmaceuticals; Sensory properties; solvents; Spectrophotometry; Kosovo; Balkans; Albania; Essential oil; e-Nose; Volatile compounds; subsp; Chemotype; Chemometric analysis