CONCENTRATIONS OF SOME ALIPHATIC ALDEHYDES AND KETONES FOUND IN RAW AND ROASTED SPANISH AND RUNNER PEANUTS

被引：21

作者：

BROWN, DF ^{[1
]}

SENN, VJ ^{[1
]}

DOLLEAR, FG ^{[1
]}

GOLDBLATT, LA ^{[1
]}

机构：

[1] USDA, ARS, SO REG RES LAB, NEW ORLEANS, LA 70179 USA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1973年 / 50卷 / 01期

关键词：

D O I：

10.1007/BF02628733

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：16 / 20

页数：5

共 21 条

[1]

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[2]

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[3] COMPARISON OF CARBONYL-COMPOUNDS IN RAW AND ROASTED RUNNER PEANUTS .1. MAJOR QUALITATIVE AND SOME QUANTITATIVE DIFFERENCES [J].

BROWN, DF ;

STANLEY, JB ;

SENN, VJ ;

DOLLEAR, FG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (03) :700-+

[4]

BROZEK J, 1957, AM J CLIN NUTR, V5, P332

[5] CRITICAL EVALUATION OF SOME FACTORS INFLUENCING QUANTITATIVE ISOLATION AND CHARACTERISATION OF CARBONYL COMPOUNDS FROM OXIDISING FATS [J].

CRASKE, JD ;

EDWARDS, RA .

JOURNAL OF CHROMATOGRAPHY, 1971, 57 (02) :265-&

[6] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J].

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BUTTERY, RG ;

OKANO, S .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) :761-&

[7]

JOHNSON BR, 1971, J AGR FOOD CHEM, V19, P1025, DOI 10.1021/jf60177a019

[8]

KINSELLA JE, 1969, CHEM IND-LONDON, P36

[9] ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN FLAVOR OF ROASTED FOODS [J].

KOEHLER, PE ;

MASON, ME ;

ODELL, GV .

JOURNAL OF FOOD SCIENCE, 1971, 36 (05) :816-&

[10] VOLATILE COMPONENTS OF ROASTED PEANUTS . MAJOR MONOCARBONYLS AND SOME NONCARBONYL COMPONENTS [J].

MASON, ME ;

JOHNSON, B ;

HAMMING, MC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (01) :66-&

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