ODOR QUALITY AND CHEMICAL-STRUCTURE IN FRUIT AND VEGETABLE FLAVORS

被引：65

作者：

TERANISHI, R ^{[1
]}

BUTTERY, RG ^{[1
]}

GUADAGNI, DG ^{[1
]}

机构：

[1] USDA, ARS, WESTERN REG RES LAB, BERKELEY, CA 94710 USA

来源：

ANNALS OF THE NEW YORK ACADEMY OF SCIENCES | 1974年 / 237卷 / SEP27期

关键词：

D O I：

10.1111/j.1749-6632.1974.tb49855.x

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：209 / 216

页数：8

共 31 条

[1] VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS
BONDAROV.HA
FRIEDEL, P
KRAMPL, V
RENNER, JA
SHEPHARD, FW
GIANTURC.MA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) : 1093 - &
[2] FOOD VOLATILES - VOLATILITIES OF ALDEHYDES KETONES AND ESTERS IN DILUTE WATER SOLUTION
BUTTERY, RG
LING, LC
GUADAGNI, DG
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 385 - &
[3] BUTTERY RG, 1969, J AGR FOOD CHEM, V17, P1322, DOI [10.1021/jf60166a061, 10.1021/jf60162a025]
[4] SOME CONSIDERATIONS OF VOLATILITIES OF ORGANIC FLAVOR COMPOUNDS IN FOODS
BUTTERY, RG
BOMBEN, JL
GUADAGNI, DG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1045 - &
[5] FLAVOR COMPOUNDS - VOLATILITIES IN VEGETABLE OIL AND OIL - WATER MIXTURES - ESTIMATION OF ODOR THRESHOLDS
BUTTERY, RG
GUADAGNI, DG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (02) : 198 - 201
[6] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS
BUTTERY, RG
SEIFERT, RM
GUADAGNI, DG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 969 - &
[7] DECK RE, 1965, CHEM IND-LONDON, P1343
[8] ODOR INCONGRUITY AND CHIRALITY
FRIEDMAN, L
MILLER, JG
[J]. SCIENCE, 1971, 172 (3987) : 1044 - &
[9] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS
GUADAGNI, DG
BUTTERY, RG
OKANO, S
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &
[10] FLAVOR ENHANCEMENT OF POTATO PRODUCTS
GUADAGNI, DG
BUTTERY, RG
SEIFERT, RM
VENSTROM, DW
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 363 - &

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