STUDY OF VOLATILES ISOLATED FROM A D-GLUCOSE HYDROGEN SULFIDE AMMONIA MODEL SYSTEM

[1] A PRELIMINARY EXAMINATION OF FLAVOUR OF MEAT EXTRACT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (10) : 683 - &

[2] BOELENS H, 1971, J AGR FOOD CHEM, V19, P984

[3] ORGANIC SULFUR-COMPOUNDS FROM FATTY ALDEHYDES, HYDROGEN-SULFIDE, THIOLS, AND AMMONIA AS FLAVOR CONSTITUENTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (06) : 1071 - 1076

[4] VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) : 1093 - &

[5] COMPONENTS CONTRIBUTING TO BEEF FLAVOR ANALYSIS OF HEADSPACE VOLATILES OF BEEF BROTH [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 177 - &

[6] BUDZIKIEWICZ H, 1964, INTERPRETATION MASS, P231

[7] BUDZIKIEWICZ H, 1949, J CHEM SOC, P1964

[8] MASS-SPECTRA OF SOME ALKYLTHIAZOLES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (03) : 488 - 490

[9] CORNU A, 1966, COMPILATION MASS SPE, pB29

[10] FRIEDEL P, 1971, J AGR FOOD CHEM, V19, P530, DOI 10.1021/jf60175a010

[1] A PRELIMINARY EXAMINATION OF FLAVOUR OF MEAT EXTRACT [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (10) : 683 - &

[2] BOELENS H, 1971, J AGR FOOD CHEM, V19, P984

[3] ORGANIC SULFUR-COMPOUNDS FROM FATTY ALDEHYDES, HYDROGEN-SULFIDE, THIOLS, AND AMMONIA AS FLAVOR CONSTITUENTS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (06) : 1071 - 1076

[4] VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) : 1093 - &

[5] COMPONENTS CONTRIBUTING TO BEEF FLAVOR ANALYSIS OF HEADSPACE VOLATILES OF BEEF BROTH [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 177 - &

[6] BUDZIKIEWICZ H, 1964, INTERPRETATION MASS, P231

[7] BUDZIKIEWICZ H, 1949, J CHEM SOC, P1964

[8] MASS-SPECTRA OF SOME ALKYLTHIAZOLES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (03) : 488 - 490

[9] CORNU A, 1966, COMPILATION MASS SPE, pB29

[10] FRIEDEL P, 1971, J AGR FOOD CHEM, V19, P530, DOI 10.1021/jf60175a010