IDENTIFICATION OF ALKYLOXAZOLES IN THE VOLATILE COMPOUNDS FROM FRENCH-FRIED POTATOES

被引：20

作者：

CARLIN, JT ^{[1
]}

JIN, QZ ^{[1
]}

HUANG, TC ^{[1
]}

HO, CT ^{[1
]}

CHANG, SS ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 04期

关键词：

D O I：

10.1021/jf00070a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：621 / 623

页数：3

共 16 条

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[2]

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MIN, DBS .

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[4] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM BAKED POTATOES [J].

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HO, CT ;

CHANG, SS .

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[5]

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[6]

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[7] FORMATION OF OXAZOLINES AND OXAZOLES IN STRECKER DEGRADATION OF DL-ALANINE AND L-CYSTEINE WITH 2,3-BUTANEDIONE [J].

HO, CT ;

HARTMAN, GJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (04) :793-794

[8] SYNTHESIS AND AROMA PROPERTIES OF NEW ALKYLOXAZOLES AND ALKYLTHIAZOLES IDENTIFIED IN COCOA BUTTER FROM ROASTED COCOA BEANS [J].

HO, CT ;

JIN, QZ ;

LEE, KN ;

CARLIN, JT ;

CHANG, SS .

JOURNAL OF FOOD SCIENCE, 1983, 48 (05) :1570-1571

[9]

HO CT, 1983, J AGR FOOD CHEM, V31, P1984

[10]

Jin Q. Z., 1984, Perfumer & Flavorist, V9, P25

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