IDENTIFICATION OF A VOLATILE COMPONENT IN SOYBEANS THAT CONTRIBUTES TO RAW BEAN FLAVOR

被引：75

作者：

MATTICK, LR

HAND, DB

机构：

[1] Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 01期

关键词：

D O I：

10.1021/jf60161a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A volatile component which develops in soybeans and contributes to the raw bean odor and flavor has been isolated and identified as ethyl vinyl ketone by gas chromatography and mass spectrometry. The green bean odor and flavor have been attributed to this compound. This component was isolated by distillation at 40° C. into cold traps of dry ice and ethanol or liquid nitrogen. © 1969, American Chemical Society. All rights reserved.

引用

页码：15 / &

共 4 条

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[2] STUDIES ON OXIDIZED MILK FAT .2. PREPARATION OF 2,4-DINITROPHENYLHYDRAZONES FROM THE VOLATILE MATERIAL FROM OXIDIZED MILK FAT [J].

KEENEY, M ;

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[3] HIGH-RESOLUTION MASS SPECTRA OF COMPOUNDS EMERGING FROM GAS CHROMATOGRAPH [J].

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ANALYTICAL CHEMISTRY, 1964, 36 (06) :1135-&

[4]

WILKENS WF, 1967, FOOD TECHNOL-CHICAGO, V21, P86

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