Volatile composition of red clover ( Trifolium pratense L.) forages in Portugal: The influence of ripening stage and ensilage

The volatile organic compounds (VOCs) of three different red clover ( Trifolium pratense L.) forages, fresh plant, hay and silage, were analyzed using GC and GC/MS. Comparing the volatile composition of hay and silage forages of red clover with the corresponding green plant, the effects of ripening...

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Bibliographic Details
Published in:	Food chemistry Vol. 104; no. 4; pp. 1445 - 1453
Main Authors:	Figueiredo, Ricardo, Rodrigues, Ana I., do Céu Costa, M.
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 2007 Elsevier
Subjects:	1-hexanol 3-methylbutanol aldehydes beta-farnesene Biological and medical sciences boiling point chemical constituents of plants farnesene Food industries forage quality Fundamental and applied biological sciences. Psychology Hay ketones postharvest physiology Red clover ripening Silage Trifolium pratense Trifolium pratense L Volatile compounds Portugal Europe Hay Volatile compounds Red clover Silage Trifolium pratense L Volatile compound Fodder Trifolium pratense Ripening Leguminosae Dicotyledones Angiospermae Spermatophyta Chemical composition
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