Determination of the infusion of volatile flavor, spice, and other compounds into a variety of high quaility artisan chocolates

被引：0
|
作者：
Alvarez, Mary [1 ]
Richards, Sydney [1 ]
Iles, Peter [1 ]
Cates, Lacie [1 ]
Buttars, Kristine [1 ]
Bremer, Spencer [1 ]
Shumway, Kylee [1 ]
Giddings, Luther [1 ]
Valcarce, Ron [1 ]
Bastian, Neil [1 ]
机构：
[1] Salt Lake Community Coll, Dept Chem, Salt Lake City, UT 84123 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2013年 / 245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：
142-ANYL
引用
收藏
页数：1
相关论文
共 50 条
  • [1] Effect of different spice combinations on volatile flavor compounds in pork broth
    Liu, Ruijia
    Tian, Zilong
    Sun, Jie
    Chen, Haitao
    Zhang, Ning
    Wang, Shuqi
    Jingxi Huagong/Fine Chemicals, 2023, 40 (07): : 1488 - 1496
  • [2] Infusion of volatile flavor compounds into low-density polyethylene
    Avison, SJ
    Gray, DA
    Davidson, GM
    Taylor, AJ
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (01) : 270 - 275
  • [3] QUANTITATIVE-DETERMINATION OF VOLATILE FLAVOR COMPOUNDS IN BEER
    CHEN, ECH
    HU, G
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1987, 20 (05): : 324 - 324
  • [4] Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety
    Skizas, NT
    Tasioula-Margari, M
    Komaitis, MM
    FOOD FLAVORS AND CHEMISTRY: ADVANCES OF THE NEW MILLENNIUM, 2001, (274): : 248 - 252
  • [5] Characteristic flavor of buckwheat Shochu and comparison of volatile compounds from variety cereal Shochu
    Sakaida, H
    Nakahara, N
    Watashi, N
    Kai, T
    Nakashima, Y
    Sakakibara, Y
    Nishiyama, K
    Fukuda, N
    Suiko, M
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2003, 50 (12): : 555 - 562
  • [6] INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH PROPYL GALLATE AND OTHER PHENOLS AS COMPARED WITH CAFFEINE
    KING, BM
    SOLMS, J
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (05) : 838 - 840
  • [7] ANYL 51-Analysis of the volatile flavor compounds in green tea and its infusion by electronic nose
    Xiang Xiaoling
    Yu Yuhong
    Han Xiaomin
    Dai Rongji
    An Yi
    Deng Yulin
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2009, 238
  • [8] Determination of volatile flavor compounds in raw and treated duck meats of different body parts
    Zhen, Zong-Yuan
    Liu, Yi-Lin
    Wang, Jie
    Li, Jing-Jun
    Li, Xian-Bao
    Zheng, Hai-Bo
    JOURNAL OF FOOD BIOCHEMISTRY, 2022, 46 (06)
  • [9] IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS WITH HIGH AROMA VALUES FROM COOKED BEEF
    GASSER, U
    GROSCH, W
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1988, 186 (06): : 489 - 494
  • [10] Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
    Gao, Hu
    Yang, Fang
    Zhu, Bangqiang
    Yin, Shishu
    Fu, Yawei
    Li, Yiyang
    Liao, Yinchang
    Kang, Meng
    Zhang, Yuebo
    He, Jun
    Yin, Yulong
    Xu, Kang
    FOODS, 2023, 12 (02)
12345