Formation of aroma-active compounds in processed tomato products

被引：0
|
作者：
Sucan, MK
Russell, GF
机构：
[1] Univ Calif Davis, Davis, CA 95616 USA
[2] Paltabil Solut Inc, Schaumburg, IL 60173 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2005年 / 230卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
21-AGFD
引用
收藏
页码：U12 / U13
页数：2
相关论文
共 50 条
  • [1] Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis
    Selli, Serkan
    Kelebek, Hasim
    Ayseli, Mehmet Turan
    Tokbas, Habip
    FOOD CHEMISTRY, 2014, 165 : 540 - 546
  • [2] Aroma-active compounds of butter: a review
    Silvia Mallia
    Felix Escher
    Hedwig Schlichtherle-Cerny
    European Food Research and Technology, 2008, 226 : 315 - 325
  • [3] Aroma-active compounds of butter: A review
    Mallia, Silvia
    Escher, Felix
    Schlichtherle-Cerny, Hedwig
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (03) : 315 - 325
  • [4] Biosynthesis of Aroma-Active Compounds in Fruits
    Cervencik, Karol
    Birosova, Lucia
    Zemlicka, Lukas
    CHEMICKE LISTY, 2020, 114 (07): : 437 - 445
  • [5] Identification of aroma-active compounds in tea
    Wang, Yu
    Feng, Shi
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 256
  • [6] Aroma-active compounds of fermented meat.
    Blank, I
    Cerny, C
    Zurbriggen, B
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999, 218 : U30 - U30
  • [7] Contribution of aroma-active compounds to the aroma of Lu'an Guapian tea
    Xiao, Mingji
    Zheng, Fangling
    Xiao, Mengxuan
    Qi, An
    Wang, Huiqiang
    Dai, Qianying
    FLAVOUR AND FRAGRANCE JOURNAL, 2022, 37 (02) : 83 - 95
  • [8] Aroma-active compounds in skipjack tuna sauce
    Cha, YJ
    Cadwallader, KR
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) : 1123 - 1128
  • [9] Aroma-active compounds of Beijing roast duck
    Chen, Gengjun
    Song, Huanlu
    Ma, Changwei
    FLAVOUR AND FRAGRANCE JOURNAL, 2009, 24 (04) : 186 - 191
  • [10] Aroma-active compounds in Kimchi during fermentation
    Cha, YJ
    Kim, H
    Cadwallader, KR
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (05) : 1944 - 1953
12345