COMPONENTS CONTRIBUTING TO BEEF FLAVOR - VOLATILE COMPOUNDS PRODUCED BY REACTION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS THIO ANALOG WITH HYDROGEN-SULFIDE

被引：107

作者：

VANDENOUWELAND, GAM ^{[1
]}

PEER, HG ^{[1
]}

机构：

[1] UNILEVER RES DUIVEN,ZEVENAAR,NETHERLANDS

来源：

关键词：

D O I：

10.1021/jf60199a045

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：501 / 505

页数：5

共 5 条

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[2] Herz K. O., 1970, Advances in Food Research, V18, P1, DOI 10.1016/S0065-2628(08)60367-5
[3] MAYER R, 1970, QUART REP SULFUR CHE, V5, P125
[4] Morton I.D., 1960, GB Patent, Patent No. [836694, 836, 694]
[5] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS 2,5-DIMETHYL HOMOLOG FROM BEEF BROTH
TONSBEEK, CH
PLANCKEN, AJ
VONDERWE, T
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 1016 - +