ISOLATION AND IDENTIFICATION OF SOME SULFUR CHEMICALS PRESENT IN 2 MODEL SYSTEMS APPROXIMATING COOKED MEAT

被引：40

作者：

MUSSINAN, CJ ^{[1
]}

KATZ, I ^{[1
]}

机构：

[1] INT FLAVORS & FRAGRANCES INC,UNION BEACH,NJ 07735

来源：

关键词：

D O I：

10.1021/jf60185a024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：43 / 45

页数：3

共 27 条

[1] ASINGER F, 1959, JUSTUS LIEBIGS ANN C, V627, P165
[2] BRENNAN MICHAEL J., 1964, FOOD TECHNOL, V18, P149
[3] FLAVOR COMPONENTS OF GARLIC EXTRACT
BRODNITZ, MH
PASCALE, JV
VANDERSL.L
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) : 273 - +
[4] FLAVOR COMPONENTS OF ONION OIL
BRODNITZ, MH
POLLOCK, CL
VALLON, PP
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) : 760 - +
[5] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS
BUTTERY, RG
SEIFERT, RM
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 538 - &
[6] CHANG SS, 1968, CHEM IND-LONDON, P1639
[7] FRIES K, 1912, CHEM BER, V45, P3408
[8] GIACINO C, 1968, Patent No. 3394015
[9] FOOD FLAVORS + ODORS - VOLATILE SULFUR COMPOUNDS IN POTATOES
GUMBMANN, MR
BURR, HK
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (05) : 404 - +
[10] Hass H. B., 1950, J ORG CHEM, V15, P8, DOI DOI 10.1021/JO01147A002DOI:10.1021/JO01147A002