NECTARINE VOLATILES - VACUUM STEAM DISTILLATION VERSUS HEADSPACE SAMPLING

被引：71

作者：

TAKEOKA, GR

FLATH, RA

GUNTERT, M

JENNINGS, W

机构：

[1] UNIV CALIF DAVIS,DAVIS,CA 95616

[2] HAARMANN & REIMER GMBH,D-3450 HOLZMINDEN,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 03期

关键词：

D O I：

10.1021/jf00081a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：553 / 560

页数：8

共 35 条

[1]

Bayonove C., 1974, Comptes Rendus des Seances de l'Academie d'Agriculture de France, P1321

[2] NATURAL OCCURRENCE OF OCTENOIC ACID, DECENOIC ACID, AND DECADIENOIC ACID ETHYL-ESTERS IN RED DELICIOUS APPLES [J].

BERGER, RG ;

DRAWERT, F ;

SCHRAUFSTETTER, B .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 178 (02) :104-105

[3]

BROOKS RM, 1972, REGISTER NEW FRUIT N, P295

[4]

Buttery R. G., 1981, In 'Flavor research. Recent advances' G [see FSTA (1983) 15 G8A516]., P175

[5]

BUTTERY RG, 1969, CHEM IND-LONDON, P238

[6] COMPOSITION OF AROMA OF BLACK TEA .5. [J].

CAZENAVE, P ;

HORMAN, I .

HELVETICA CHIMICA ACTA, 1974, 57 (01) :209-211

[7] CHARACTERIZATION OF MAJOR AROMA CONSTITUENT OF FUNGUS TRICHODERMA-VIRIDE (PERS) [J].

COLLINS, RP ;

HALIM, AF .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :437-&

[8] INVESTIGATION OF VOLATILE CONSTITUENTS IN NECTARINES .1. ANALYTICAL AND SENSORY CHARACTERIZATION OF AROMA COMPONENTS IN SOME NECTARINE CULTIVARS [J].

ENGEL, KH ;

FLATH, RA ;

BUTTERY, RG ;

MON, TR ;

RAMMING, DW ;

TERANISHI, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (03) :549-553

[9] FORMATION OF AROMA COMPONENTS FROM NON-VOLATILE PRECURSORS IN PASSION FRUIT [J].

ENGEL, KH ;

TRESSL, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (05) :998-1002

[10]

Enzell C.R., 1977, FORTSCHR CHEM ORG NA, V34, P1

← 1 2 3 4 →