FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO .3. CONTRIBUTION OF PYRAZINES AND OTHER COMPOUNDS TO TOASTED OFF-FLAVOR

被引：16

作者：

SAPERS, GM

OSMAN, SF

DOOLEY, CJ

PANASIUK, O

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02043.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：93 / &

共 18 条

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[2]

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[3]

Deck R. E., 1968, Dissertation Abstracts, Section B, V29, P2078

[4]

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MANLEY, CH ;

FAGERSON, IS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) :340-&

[8] NONVOLATILE FLAVOR COMPONENTS OF PEANUTS [J].

MASON, ME ;

NEWELL, JA ;

JOHNSON, BR ;

KOEHLER, PE ;

WALLER, GR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :728-&

[9] FLAVOR COMPONENTS OF ROASTED PEANUTS . SOME LOW MOLECULAR WEIGHT PYRAZINES AND A PYRROLE [J].

MASON, ME ;

JOHNSON, B ;

HAMMING, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (05) :454-&

[10] FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO .2. FLAVOR CONTRIBUTION OF 2-METHYLPROPANAL, 2-METHYLBUTANAL AND 3-METHYLBUTANAL [J].

SAPERS, GM .

JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :731-&

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