Hustiany, Rini
(Fakultas Pertanian Universitas Islam Kalimantan Muhammad Arsyad Al Banjary Banjarmasin, 2016-10)
Characteristic of high volatility in the flavor component is a problem at the time of application. The seven of flavor compounds used as a model, i.e ethyl butanoate, ethyl crotonate, -pinene, myrcene, limonene, linalool, ...