VOLATILE FLAVOR COMPONENTS OF BRAZIL NUTS BERTHOLLETIA-EXCELSA (HUMB AND BONPL)

被引：18

作者：

CLARK, RG ^{[1
]}

NURSTEN, HE ^{[1
]}

机构：

[1] UNIV LEEDS, PROCTER DEPT FOOD & LEATHER SCI, ATKIN THOMPSON LAB, LEEDS LS2 9JT, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 08期

关键词：

D O I：

10.1002/jsfa.2740270802

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Essences were prepared from solvent-extracted brazil nut oil, alternatively by means of a Likens and Nickerson apparatus and a high vacuum degassing unit. The relatively inexpensive degassing unit and its use are briefly described. Thirty-seven components were identified by g.c.-m.s. [gas chromatography/mass spectrometry] including most of the major components. The aroma of the components of each essence was evaluated on elution from a g.c. capillary column.

引用

页码：713 / 720

页数：8

共 18 条

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