@article{oai:hirosakiuhw.repo.nii.ac.jp:00000092,
 author = {Nagaki, Masahiko and Narita, Takashi and Goto, Yoshifumi},
 issue = {1},
 journal = {弘前医療福祉大学紀要},
 month = {Mar},
 note = {Article, The volatile oil of the grape Vitis labrusca var. ‘Steuben’ could not be obtained by steam distillation of the leaves. However, components contained in floral-water were obtained by extraction with hexane. Principal components of the floral water of Steuben were τ-cadinol, at 8.1%, followed by α-terpineol at 7.4% and linallol at 6.9%. Analysis of the aroma components of the leaves using the headspace (HS) method revealed that the two components (E)-2-hexenal (49.2%) and hexanal (27.9%) characteristically accounted for more than 77% of total aroma ingredients.Regarding antimicrobial effects, the combination of Steuben floral-water with one of the isoprenoids,such as geraniol and farnesol, showed higher antibacterial activity than the isoprenoid alone., 弘前医療福祉大学紀要, 7(1), 2016, p.17-23},
 pages = {17--23},
 title = {Phytochemical Profile and Bactericidal Effect of the Leaf of the Grape Vitis labrusca var. ‘Steuben’},
 volume = {7},
 year = {2016}
}