ANALYSIS OF A SYNTHETIC ONION AROMA

被引：23

作者：

LEDL, F ^{[1
]}

机构：

[1] UNIV MUNICH,INST PHARM & LEBENSMITTEL CHEM,SOPHIEN STR 10,D-8000 MUNICH 2,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1975年 / 157卷 / 01期

关键词：

D O I：

10.1007/BF01785725

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：28 / 33

页数：6

共 12 条

[1]

BOELENS H, 1972, RECL TRAV CHIM PAY-B, V91, P141

[2] VOLATILE FLAVOR COMPOUNDS FROM ONION [J].

BOELENS, M ;

DEVALOIS, PJ ;

WOBBEN, HJ ;

VANDERGE.A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) :984-&

[3] COMPONENTS CONTRIBUTING TO BEEF FLAVOR ANALYSIS OF HEADSPACE VOLATILES OF BEEF BROTH [J].

BRINKMAN, HW ;

TJAN, SB ;

COPIER, H ;

DELEUW, JJM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :177-&

[4] FLAVOR COMPONENTS OF ONION OIL [J].

BRODNITZ, MH ;

POLLOCK, CL ;

VALLON, PP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :760-+

[5]

BRODNITZ MH, 1969, Patent No. 1918056

[6]

BRODNITZ MH, 1970, Patent No. 7003724

[7]

BRODNITZ MH, 1972, Patent No. 2166074

[8]

CARSON J. F., 1967, CHEM PHYSL FLAVOURS, P390

[9] SULFUR-COMPOUNDS FROM CYSTEINE AND XYLOSE [J].

LEDL, F ;

SEVERIN, T .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1974, 154 (01) :29-31

[10]

LEDL F, IN PRESS

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