FORMATION OF AROMA COMPONENTS FROM NON-VOLATILE PRECURSORS IN PASSION FRUIT

被引：106

作者：

ENGEL, KH ^{[1
]}

TRESSL, R ^{[1
]}

机构：

[1] TECH UNIV BERLIN,CHEM TECH ANAL FORSCHUNGSINST,D-1000 BERLIN 65,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 05期

关键词：

D O I：

10.1021/jf00119a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：998 / 1002

页数：5

共 23 条

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WU, JS ;

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[4] MEGASTIGMA-5,8-DIEN-4-ONE, AN AROMA CONSTITUENT OF THE YELLOW PASSION FRUIT AND VIRGINIA TOBACCO [J].

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[5]

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[6] CHEMISTRY OF FOOD FLAVOR .1. VOLATILE CONSTITUENTS OF PASSION FRIUT, PASSIFLORA-EDULIS [J].

MURRAY, KE ;

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SHIPTON, J .

AUSTRALIAN JOURNAL OF CHEMISTRY, 1972, 25 (09) :1921-+

[7]

NAF F, 1977, TETRAHEDRON LETT, P1413, DOI 10.1016/S0040-4039(01)93059-X

[8] SOME VOLATILE CONSTITUENTS OF PASSION FRUIT [J].

PARLIMENT, TH .

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[9]

RAPP A, 1980, VITIS, V19, P226

[10]

RAPP A, 1979, VITIS, V18, P229

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