EFFECT OF OVERWINTER STORAGE AT 3 TEMPERATURES ON FLAVOR INTENSITY OF DRY BULB ONIONS

被引：9

作者：

FREEMAN, GG ^{[1
]}

WHENHAM, RJ ^{[1
]}

机构：

[1] NATL VEGETABLE RES STN,BIOCHEM SECT,WELLESBOURNE,WARWICKSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740270107

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：37 / 42

页数：6

共 10 条

[1] STUDIES ON RELATIONSHIP BETWEEN WATER REGIME AND FLAVOR STRENGTH IN WATERCRESS (RORIPPA-NASTURTIUM-AQUATICUM (L) HAYEK), CABBAGE (BRASSICA-OLERACEA-CAPITATA) AND ONION (ALLIUM-CEPA) [J].

FREEMAN, GG ;

MOSSADEGHI, N .

JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 1973, 48 (04) :365-378

[2] RAPID SPECTROPHOTOMETRIC METHOD OF DETERMINATION OF THIOPROPANAL S-OXIDE (LACHRYMATOR) IN ONION (ALLIUM-CEPA-L) AND ITS SIGNIFICANCE IN FLAVOR STUDIES [J].

FREEMAN, GG ;

WHENHAM, RJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (10) :1529-1543

[3] EFFECT OF SULPHATE NUTRITION ON FLAVOUR COMPONENTS OF ONION (ALLIUM-CEPA) [J].

FREEMAN, GG ;

MOSSADEGHI, N .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) :610-+

[4] USE OF SYNTHETIC (+/-)-S-1-PROPYL-L-CYSTEINE SULFOXIDE AND OF ALLIINASE PREPARATIONS IN STUDIES OF FLAVOR CHANGES RESULTING FROM PROCESSING OF ONION (ALLIUM-CEPA L) [J].

FREEMAN, GG ;

WHENHAM, RJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (09) :1333-1346

[5] FLAVOR CHANGES IN DRY BULB ONIONS DURING OVERWINTER STORAGE AT AMBIENT-TEMPERATURE [J].

FREEMAN, GG ;

WHENHAM, RJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (05) :517-520

[6] CHANGES IN ONION (ALLIUM-CEPA-L) FLAVOR COMPONENTS RESULTING FROM SOME POST-HARVEST PROCESSES [J].

FREEMAN, GG ;

WHENHAM, RJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (05) :499-515

[7] ENZYMATIC CONVERSION OF GAMMA-L-GLUTAMYL CYSTEINE PEPTIDES TO PYRUVIC ACID - COUPLED REACTION FOR ENHANCEMENT OF ONION FLAVOR [J].

SCHWIMMER, S .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) :980-+

[8] GAMMA GLUTAMYL TRANSPEPTIDASE OF SPROUTED ONION [J].

SCHWIMMER, S ;

AUSTIN, SJ .

JOURNAL OF FOOD SCIENCE, 1971, 36 (05) :807-+

[9] RELATION BETWEEN OLFACTORY THRESHOLD CONCENTRATION AND PYRUVIC ACID CONTENT OF ONION JUICE [J].

SCHWIMMER, S ;

GUADAGNI, DG .

JOURNAL OF FOOD SCIENCE, 1962, 27 (01) :94-&

[10]

VIRTANEN ARTTURI I., 1965, PHYTOCHEMISTRY, V4, P207, DOI 10.1016/S0031-9422(00)86168-3

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