@article{oai:repository.naro.go.jp:00001481,
 author = {大久保, 直美 and OKUBO, Naomi},
 journal = {花き研究所研究報告, Bulletin of the National Institute of Floricultural Science},
 month = {Dec},
 note = {Scent compounds of eighteen Mentha cultivars were analyzed by gas chromatography - mass spectrometry. Most scent compounds of these mints consisted of terpenoids. Eighteen Mentha cultivars were classified into six groups according to the composition of the scent components and sensory assessment : 1) cool-sweet (Spear mint, English mint, Kentucky Colonel mint), 2) cool-pungent (Pepper mint, Candy mint, Swiss Ricola mint, Curly mint, Rococo mint, Cool mint), 3) cool-bitter (Pennyroyal mint), 4) cool-fruity (Apple mint, Pineapple mint, Bowles' mint), 5) cool-citrus (Lemon mint), and 6) sweet-citrus (Eau De Cologne mint, Lavender mint, Grapefruit mint, Orange mint).},
 pages = {103--112},
 title = {ミントの葉における発散香気成分の解析と分類},
 volume = {12},
 year = {2012},
 yomi = {オオクボ, ナオミ}
}