A VOLATILE ACIDIC FLAVOR COMPONENT OF APPLE SAUCE

被引：0
|
作者：
MATTICK, LR
SHALLENBERGER, RS
MOYER, JC
机构：
来源：
FOOD TECHNOLOGY | 1958年 / 12卷 / 05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：30 / 30
页数：1
相关论文
共 50 条
  • [1] A VOLATILE ACIDIC FLAVOR COMPONENT OF APPLE SAUCE
    MATTICK, LR
    MOYER, JC
    SHALLENBERGER, RS
    FOOD TECHNOLOGY, 1958, 12 (11) : 613 - 615
  • [2] STUDIES ON FLAVOR COMPONENTS IN SHOYU .6. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - ACIDIC FRACTIONS AND THE CHARACTERISTIC FLAVOR COMPONENT
    NUNOMURA, N
    SASAKI, M
    YOKOTSUKA, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (02): : 339 - 351
  • [3] Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce
    Lertsiri, Sittiwat
    Wanakhachornkrai, Pitipong
    Assavanig, Apinya
    Chaiseri, Siree
    Suwonsichon, Thongchai
    CHEMISTRY, TEXTURE, AND FLAVOR OF SOY, 2010, 1059 : 375 - 387
  • [4] AGFD 108-Volatile flavor compounds and sensory flavor profiles of Thai soy sauce
    Lertsiri, Sittiwat
    Wanakhachornkrai, Pitipong
    Assawanig, Apinya
    Chaiseri, Siree
    Suwonsichon, Thongchai
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2008, 236
  • [5] Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce
    Zhao, Guozhong
    Liu, Chong
    Hadiatullah, Hadiatullah
    Yao, Yunping
    Lu, Fuping
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139
  • [6] Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce
    Xu, Ning
    Liu, Yaqi
    Hu, Yong
    Zhou, Mengzhou
    Wang, Chao
    Li, Dongsheng
    JOURNAL OF FOOD SCIENCE, 2016, 81 (08) : C1883 - C1890
  • [7] Factors that influence biosynthesis of volatile flavor compounds in apple fruits
    Fellman, JK
    Miller, TW
    Mattinson, DS
    Mattheis, JP
    HORTSCIENCE, 2000, 35 (06) : 1026 - 1033
  • [8] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTION
    NUNOMURA, N
    SASAKI, M
    ASAO, Y
    YOKOTSUKA, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (11): : 2123 - 2128
  • [9] VOLATILE FLAVOR COMPONENTS OF CASHEW APPLE (ANACARDIUM-OCCIDENTALE)
    MACLEOD, AJ
    DETROCONIS, NG
    PHYTOCHEMISTRY, 1982, 21 (10) : 2527 - 2530
  • [10] VOLATILE FLAVOR COMPONENTS OF ANNONA-ATEMOYA (CUSTARD APPLE)
    WYLLIE, SG
    COOK, D
    BROPHY, JJ
    RICHTER, KM
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (05) : 768 - 770
12345