LOW-MOLECULAR INGREDIENTS OF SMOKE FLAVOR PREPARATIONS

被引：23

作者：

BALTES, W

SOCHTIG, I

机构：

[1] Institut für Lebensmittelchemie der Technischen Universität Berlin, Berlin 12, D-1000

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 01期

关键词：

D O I：

10.1007/BF01353407

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The composition of 12 smoke flavour preparations from different manufacturers was analysed by gaschromatography on glass capillary columns. 70 compounds were identified by mass spectrometry and the most important representatives of the phenolic fraction were determined quantitatively. Sensory qualities of some characteristic compounds are described. © 1979 J. F. Bergmann Verlag.

引用

页码：9 / 16

页数：8

共 20 条

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