VOLATILE FLAVOR COMPONENTS OF LEEK

被引：61

作者：

SCHREYEN, L ^{[1
]}

DIRINCK, P ^{[1
]}

VANWASSENHOVE, F ^{[1
]}

SCHAMP, N ^{[1
]}

机构：

[1] STATE UNIV GHENT, FAC AGR SCI, DEPT ORG CHEM, B-9000 GHENT, BELGIUM

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 02期

关键词：

D O I：

10.1021/jf60204a056

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：336 / 341

页数：6

共 20 条

[11]

MACLEOD AJ, 1970, FLAVOUR IND OCT

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[13] ONION FLAVOR AND ODOR - ENZYMATIC DEVELOPMENT OF PYRUVIC ACID IN ONION AS A MEASURE OF PUNGENCY [J].

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[14]

SCHWIMMER S, 1972, FLAVOUR IND MAR

[15]

SCHWIMMER S, 1968, J FOOD SCI, V33, P183

[16] *ALLIUM-SUBSTANZEN .1. UBER ALLIIN, DIE GENUINE MUTTERSUBSTANZ DES KNOBLAUCHOLS [J].

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SEEBECK, E .

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[17]

STOLL A, 1951, ADV ENZYMOL REL S BI, V11, P377

[18] *UBER DEN ENZYMATISCHEN ABBAU DES ALLIINS UND DIE EIGENSCHAFTEN DER ALLIINASE .2. UBER ALLIUM-SUBSTANZEN [J].

STOLL, A ;

SEEBECK, E .

HELVETICA CHIMICA ACTA, 1949, 32 (01) :197-205

[19] *UBER DIE SPEZIFITAT DER ALLIINASE UND DIE SYNTHESE MEHRERER DEM ALLIIN VERWANDTER VERBINDUNGEN [J].

STOLL, A ;

SEEBECK, E .

HELVETICA CHIMICA ACTA, 1949, 32 (03) :866-876

[20] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS 2,5-DIMETHYL HOMOLOG FROM BEEF BROTH [J].

TONSBEEK, CH ;

PLANCKEN, AJ ;

VONDERWE, T .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :1016-+

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