FLAVOR COMPONENTS OF ROASTED ALMOND

被引：52

作者：

TAKEI, Y ^{[1
]}

YAMANISHI, T ^{[1
]}

机构：

[1] OCHANOMIZU UNIV,LAB FOOD CHEM,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 12期

关键词：

D O I：

10.1080/00021369.1974.10861530

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2329 / 2336

页数：8

共 21 条

[11] VOLATILE FLAVOR AND AROMA COMPONENTS OF PINEAPPLE .I. ISOLATION AND TENTATIVE IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE [J].

RODIN, JO ;

HIMEL, CM ;

SILVERSTEIN, RM ;

LEEPER, RW ;

GORTNER, WA .

JOURNAL OF FOOD SCIENCE, 1965, 30 (02) :280-+

[12]

SEVERIN T, 1968, Z LEBENSM UNTERS FOR, V137, P4

[13] BASE-CATALYZED FRUCTOSE DEGRADATION AND ITS RELATION TO NONENZYMIC BROWNING [J].

SHAW, PE ;

TATUM, JH ;

BERRY, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :979-&

[14]

SHAW PHILIP E., 1967, CARBOHYD RES, V5, P266, DOI 10.1016/S0008-6215(00)80500-5

[15] RECHERCHES SUR LES AROMES - SUR LAROME DE CAFE .I. [J].

STOLL, M ;

WINTER, M ;

GAUTSCHI, F ;

FLAMENT, I ;

WILLHALM, B .

HELVETICA CHIMICA ACTA, 1967, 50 (02) :628-&

[16] VOLATILE COMPONENTS OF ROASTED ALMONDS - BASIC FRACTION [J].

TAKEI, Y ;

SHIMADA, K ;

WATANABE, S ;

YAMANISHI, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1974, 38 (03) :645-648

[17] SOME COMPOUNDS FORMED DURING NONENZYMIC BROWNING OF ORANGE POWDER [J].

TATUM, JH ;

SHAW, PE ;

BERRY, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) :773-&

[18] ISOLATION OF CARBONYL COMPOUNDS UNDER NEUTRAL CONDITIONS USING THE GIRARD REAGENT [J].

TEITELBAUM, CL .

JOURNAL OF ORGANIC CHEMISTRY, 1958, 23 (04) :646-647

[19] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS 2,5-DIMETHYL HOMOLOG FROM BEEF BROTH [J].

TONSBEEK, CH ;

PLANCKEN, AJ ;

VONDERWE, T .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :1016-+

[20] VOLATILE COMPONENTS OF ROASTED PEANUTS [J].

WALRADT, JP ;

PITTET, AO ;

KINLIN, TE ;

MURALIDHARA, R ;

SANDERSON, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) :972-+

← 1 2 3 →