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
  • [21] Flavor chemistry of heat-processed onions: Chiral aroma-active compounds can make the difference
    Granvogl, Michael
    Flaig, Mario
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2019, 257
  • [22] New results on the formation pathways of aroma-active compounds by Strecker-type reactions
    Hofmann, T
    Schieberle, P
    FRONTIERS OF FLAVOUR SCIENCE, 2000, : 481 - 486
  • [23] Simultaneous formation of undesired food-borne toxicants and desired aroma-active compounds
    Granvogl, Michael
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 254
  • [24] Comparison of aroma, aroma-active, and phenolic compounds of crude and refined hazelnut oils
    Kesen, Songul
    Sonmezdag, Ahmet Salih
    Kelebek, Hasim
    Selli, Serkan
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2022, 99 (03) : 265 - 275
  • [25] Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica
    Hu, Die
    Guo, Junrui
    Li, Ting
    Zhao, Mu
    Zou, Tingting
    Song, Huanlu
    Alim, Aygul
    MOLECULES, 2019, 24 (23):
  • [26] Chemometric tools for identification of volatile aroma-active compounds in oregano
    Bansleben, Anne-Christin
    Schellenberg, Ingo
    Einax, Juergen W.
    Schaefer, Kristin
    Ulrich, Detlef
    Bansleben, David
    ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 2009, 395 (05) : 1503 - 1512
  • [27] Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis)
    Ji Young Choi
    In Hee Cho
    Young-Suk Kim
    Hyong Joo Lee
    Journal of the Korean Society for Applied Biological Chemistry, 2014, 57 : 323 - 329
  • [28] Aroma-active compounds, sensory profile, and phenolic composition of Fondillon
    Issa-Issa, Hanan
    Guclu, Gamze
    Noguera-Artiaga, Luis
    Lopez-Lluch, David
    Poveda, Rafael
    Kelebek, Hasim
    Selli, Serkan
    Carbonell-Barrachina, Angel A.
    FOOD CHEMISTRY, 2020, 316
  • [29] Identification of aroma-active compounds in fresh and stored 'Mor' mandarins
    Tietel, Zipora
    Porat, Ron
    Weiss, Kirsten
    Ulrich, Detlef
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (11): : 2225 - 2231
  • [30] Chemometric tools for identification of volatile aroma-active compounds in oregano
    Anne-Christin Bansleben
    Ingo Schellenberg
    Jürgen W. Einax
    Kristin Schaefer
    Detlef Ulrich
    David Bansleben
    Analytical and Bioanalytical Chemistry, 2009, 395 : 1503 - 1512
12345