DEVELOPMENT OF A VOCABULARY AND PROFILE ASSESSMENT METHOD FOR EVALUATING FLAVOR CONTRIBUTION OF CIDER AND PERRY AROMA CONSTITUENTS

被引：45

作者：

WILLIAMS, AA ^{[1
]}

机构：

[1] LONG ASHTON RES STN,CIDER & FRUIT JUICES SECT,BRISTOL BS18 9AF,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740260503

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：567 / 582

页数：16

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[4]

CAUL JF, 1967, BIOLOGY MANUFACTURIN

[5]

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[8] IDENTIFICATION AND ORGANOLEPTIC EVALUATION OF COMPOUNDS IN DELICIOUS APPLE ESSENCE [J].

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[9]

GILLILAND RB, 1967, BREWERS GUILD J, V53, P638

[10] CONCENTRATION EFFECT ON ODOR ADDITION OR SYNERGISM IN MIXTURES OF METHYL SULFIDE AND TOMATO JUICE [J].

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MIERS, JC ;

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JOURNAL OF FOOD SCIENCE, 1969, 34 (06) :630-&

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