NEW TECHNIQUE FOR TRAPPING AND SENSORY EVALUATION OF FLAVOR VOLATILES

被引：11

作者：

CLARK, RG ^{[1
]}

CRONIN, DA ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD & LEATHER SCI,LEEDS LS2 9JT,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740260718

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1009 / 1019

页数：11

共 13 条

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[2]

CLARK RG, 1974, J SCI FOOD AGR, V25, P1053

[3] CHARACTERIZATION OF ORGANIC FUNCTIONAL GROUPS IN GAS-CHROMATOGRAPHIC ELUATES AT MICROGRAM AND SUBMICROGRAM LEVELS BY MEANS OF COLOR-REACTIONS [J].

CRONIN, DA ;

GILBERT, J .

JOURNAL OF CHROMATOGRAPHY, 1972, 71 (02) :251-&

[4] HYDROGENATION AND OZONOLYSIS OF SUBMICROGRAM QUANTITIES OF UNSATURATED ORGANIC COMPOUNDS ELUTED FROM GAS-CHROMATOGRAPHIC COLUMNS [J].

CRONIN, DA ;

GILBERT, J .

JOURNAL OF CHROMATOGRAPHY, 1973, 87 (02) :387-400

[5]

CRONIN DA, 1970, J CHROMATOGR, V48, P406

[6]

CRONIN DA, 1974, 4TH P INT C FOOD SCI

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

FLATH, RA ;

BLACK, DR ;

GUADAGNI, DG ;

MCFADDEN, WH ;

SCHULTZ, TH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (01) :29-&

[8] ODOUR INTENSITIES OF HOP OIL COMPONENTS [J].

GUADAGNI, DG ;

BUTTERY, RG ;

HARRIS, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (03) :142-&

[9] ODOR THRESHOLDS AND SIMILARITY RATINGS OF SOME POTATO CHIPA COMPONENTS [J].

GUADAGNI, DG ;

BUTTERY, RG ;

TURNBAUGH, JG .

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[10]

SJOSTROM LB, 1957, FOOD TECHNOL, V11, P20

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