WHEAT FLAVOR COMPONENTS

被引：24

作者：

MCWILLIAMS, M

MACKEY, AC

机构：

[1] Department of Home Economics, California State College at Los Angeles, Los Angeles, California

[2] School of Home Economics, Oregon State University, Corvallis, Oregon

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12068.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: The volatile flavor components of a lightly milled, whole‐grain soft wheat, Moro variety, were isolated and studied by gas‐liquid chromatography, mass spectrometry, Paper chromatography and/or chemical tests. The following 11 compounds were identified in the wheat flavor essence or in headspace vapors: acetaldehyde, isobutyraldehyde, butyraldehyde, hexanal, heptanal, octanal, crotonaldehyde, 3‐methyl‐2‐butanone, 2,2‐dimethyl‐3‐pentanone, diacetyl and ethyl acetate. Tentative identifications were made of seven additional compounds: butanone, valeraldehyde, isovaleraldehyde, cyclopentanone, phenylacetaldehyde, amyl alcohol and isoamyl alcohol. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：493 / +

页数：1

共 13 条

[1] PAPER CHROMATOGRAPHY OF 2,4-DINITROPHENYLHYDRAZONES OF SATURATED ALIPHATIC ALDEHYDES [J].