QUANTITATIVE-ANALYSIS OF AROMA COMPOUNDS IN WHEAT AND RYE BREAD CRUSTS USING A STABLE ISOTOPE-DILUTION ASSAY

被引：212

作者：

SCHIEBERLE, P ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,D-8046 GARCHING,FED REP GER

来源：

关键词：

D O I：

10.1021/jf00074a021

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：252 / 257

页数：6

共 20 条

[1] Bemelmans J. M. H., 1979, PROGR FLAVOUR RES
[2] COOKED RICE AROMA AND 2-ACETYL-1-PYRROLINE
BUTTERY, RG
LING, LC
JULIANO, BO
TURNBAUGH, JG
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (04) : 823 - 826
[3] QUANTITATIVE-ANALYSIS OF 2-ACETYL-1-PYRROLINE IN RICE
BUTTERY, RG
LING, LC
MON, TR
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (01) : 112 - 114
[4] BUTTERY RG, 1982, CHEM IND-LONDON, P958
[5] ON AUTOXIDATION OF METHYL LINOLEATE IN WATER .3. CHROMATOGRAPHIC SEPARATION OF WATER-SOLUBLE REACTION PRODUCTS
ESTERBAU.H
[J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1968, 70 (01): : 1 - &
[6] FETIZON M, 1968, CR ACAD SCI C CHIM, V267, P900
[7] PYRAZINES .2. SYNTHESIS OF ALKYLATED 5H-6,7-DIHYDROCYCLOPENTA(B) PYRAZINES
FLAMENT, I
SONNAY, P
OHLOFF, G
[J]. HELVETICA CHIMICA ACTA, 1973, 56 (02) : 610 - 618
[8] PYRAZINES .I. SYNTHESE DE METHYL-2-PYRAZINES ALCOYLEES EN 3 PAR CONDENSATION DE LETHYLENEDIAMINE AVECLES DIOXO-2,3-ALCANES
FLAMENT, I
STOLL, M
[J]. HELVETICA CHIMICA ACTA, 1967, 50 (07) : 1754 - &
[9] FOLKES DJ, 1981, PROG FOOD NUTR SCI, V5, P369
[10] FORS SM, 1985, PROGR FLAVOUR RES 19, P29