Chemical studies on food aroma compounds - Recent progress

被引：0

作者：

Kobayashi, A ^{[1
]}

机构：

[1] Ochanomizu Univ, Dept Nutr & Food Sci, Food Chem Lab, Tokyo, Japan

来源：

NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY | 1999年 / 73卷 / 01期

关键词：

solid state adsorption; black tea aroma; optical isomer; aroma precursor;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：23 / 30

页数：8

共 14 条

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[5] STUDIES ON THE AROMA FORMATION MECHANISM OF OOLONG TEA .3. TRANS-LINALOOL AND CIS-LINALOOL 3,6-OXIDE 6-O-BETA-D-XYLOPYRANOSYL-BETA-D-GLUCOPYRANOSIDES ISOLATED AS AROMA PRECURSORS FROM LEAVES FOR OOLONG TEA
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[J]. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1994, 58 (04) : 687 - 690
[7] NITS S, 1984, ANAL VOLATILES, P151
[8] SCHREIER P, 1993, PROGR FLAVOUR PRECUR
[9] COMPARISON OF THE ODOR CONCENTRATES BY SDE AND ADSORPTIVE COLUMN METHOD FROM GREEN TEA INFUSION
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (06) : 1616 - 1620
[10] TERANISHI R, 1992, ACS S SER, V490

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