VOLATILE COMPONENTS OF ROASTED COCOA - BASIC FRACTION

被引：67
|
作者：
VITZTHUM, OG [1 ]
WERKHOFF, P [1 ]
HUBERT, P [1 ]
机构：
[1] HAG AKTIENGESELLSCHAFT BREMEN, RES DEPT, HAG STR, 28 BREMEN, FED REP GER
来源：
JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1975.tb02231.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：911 / 916
页数：6
相关论文
共 50 条
  • [21] VOLATILE COMPONENTS OF ROASTED PEANUTS - AGFD
    WALRADT, JP
    PITTET, AO
    KINLIN, TE
    SANDERSO.A
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1970, (SEP): : 70 - &
  • [22] VOLATILE COMPONENTS OF ROASTED GUINEA HEN
    NOLEAU, I
    TOULEMONDE, B
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1988, 21 (04): : 195 - 197
  • [23] STUDIES ON FLAVOR COMPONENTS OF ROASTED BARLEY.3. MAJOR VOLATILE BASIC COMPOUNDS
    WANG, PS
    KATO, H
    FUJIMAKI, M
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (12): : 1775 - &
  • [24] Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate
    Quelal, Orlando Meneses
    Hurtado, David Pilamunga
    Benavides, Andres Arroyo
    Alanes, Pamela Vidaurre
    Alanes, Norka Vidaurre
    FERMENTATION-BASEL, 2023, 9 (02):
  • [25] NEW VOLATILE COMPONENTS OF RAOSTED COCOA
    VANDERWAL, B
    KETTENES, DK
    STOFFELSMA, J
    SIPMA, G
    SEMPER, ATJ
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) : 276 - +
  • [26] VOLATILE COMPONENTS OF ROASTED PISTACHIO-NUT
    SOLIMAN, MMA
    OSMAN, F
    ELSAWY, AA
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1981, 45 (09): : 2123 - 2125
  • [27] VOLATILE COMPONENTS OF THE ADULTERATED ROASTED BEEF FAT
    FADEL, HM
    SOLIMAN, MMA
    GRASAS Y ACEITES, 1989, 40 (06) : 345 - 350
  • [28] VOLATILE COMPONENTS OF ROASTED CHUFA-TUBERS
    SOLIMAN, MM
    OSMAN, F
    ELSAWY, AA
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1982, 46 (11): : 2843 - 2845
  • [29] Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans
    Ramli, Nazaruddin
    Hassan, Osman
    Said, Mamot
    Samsudin, Wahid
    Idris, Nor Aini
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2006, 30 (03) : 280 - 298
  • [30] STUDIES ON THE ROASTED AROMA OF CRUSTACEA .1. VOLATILE COMPONENTS OF ROASTED SHRIMP
    KUBOTA, K
    SHIJIMAYA, H
    KOBAYASHI, A
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1986, 50 (11): : 2867 - 2873
12345