SYNTHESIS AND IDENTIFICATION OF 3 2-ALKYLBENZOTHIAZOLES IN THE VOLATILE FLAVOR CONSTITUENTS OF ROASTED PEANUTS

被引：0

|

作者：

HO, CT

JIN, QZ

机构：

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1982年 / 15卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：366 / 367

页数：2

相关论文

共 50 条

[41] VOLATILE FLAVOR AND AROMA COMPONENTS OF PINEAPPLE .I. ISOLATION AND TENTATIVE IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE
RODIN, JO
HIMEL, CM
SILVERSTEIN, RM
LEEPER, RW
GORTNER, WA
JOURNAL OF FOOD SCIENCE, 1965, 30 (02) : 280 - +
[42] Synthesis of 2-[(methylthio)methyl]-2-butenal, a characteristic flavor component of potato chips, krill seasoning, roasted coffee, and yeast extracts
DeKimpe, NG
Aelterman, WA
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (11) : 3598 - 3600
[43] Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers
Simian, H
Robert, F
Blank, I
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (02) : 306 - 310
[44] AMBERGRIS REVISITED, ISOLATION OF VOLATILE CONSTITUENTS - IDENTIFICATION AND SYNTHESIS OF AMBRA-ALDEHYDE C14H22O
JEGOU, E
POLONSKY, J
LEDERER, E
SCHULTEELTE, KH
EGGER, B
OHLOFF, G
NOUVEAU JOURNAL DE CHIMIE-NEW JOURNAL OF CHEMISTRY, 1977, 1 (06): : 529 - 531
[45] Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure
Kumazawa, K
Masuda, H
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (10) : 3079 - 3082
[46] FLAVOR AND ODOR DEFECTS OF GAMMA-IRRADIATED SKIMMILK .2. IDENTIFICATION OF VOLATILE COMPONENTS BY GAS CHROMATOGRAPHY AND MASS SPECTROMETRY
DAY, EA
FORSS, DA
PATTON, S
JOURNAL OF DAIRY SCIENCE, 1957, 40 (08) : 932 - 941
[47] PRIMATE CHEMICAL COMMUNICATION .3. SYNTHESIS OF THE MAJOR VOLATILE CONSTITUENTS OF THE MARMOSET (SAGUINUS-FUSCICOLLIS) SCENT MARK
GOLOB, NF
YARGER, RG
SMITH, AB
JOURNAL OF CHEMICAL ECOLOGY, 1979, 5 (04) : 543 - 555
[48] IDENTIFICATION OF ALKYL-5H-6,7-DIHYDROCYCLOPENTAL[B]PYRAZINES IN ROASTED MEAT FLAVOR - MODEL REACTION USED AS BASIS FOR NATURAL PRODUCT FORMATION AND NEW SYNTHESIS
FLAMENT, I
KOHLER, M
ASCHIERO, R
HELVETICA CHIMICA ACTA, 1976, 59 (07) : 2308 - 2313
[49] VOLATILE FLAVOR COMPONENTS OF CRUDE DRUGS .2. ESSENTIAL OIL CONSTITUENTS OF PAEONIAE RADIX PEAONIA-LACTIFLORA PALL (PEAONIA-ALBILORA PALL)
MIYAZAWA, M
MARUYAMA, H
KAMEOKA, H
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (11): : 2847 - 2849
[50] ALKYL-SUBSTITUTED 3,4-DIHYDRO-2H-PYRANS - MASS-SPECTROSCOPY, SYNTHESIS, AND IDENTIFICATION AS INSECT CONSTITUENTS
FRANCKE, W
MACKENROTH, W
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION IN ENGLISH, 1982, 21 (09): : 698 - 700

← 1 2 3 4 5 →