VOLATILE FLAVOR AND AROMA COMPONENTS OF PINEAPPLE .3. SULFUR-CONTAINING COMPONENTS

被引：15

作者：

RODIN, JO

COULSON, DM

SILVERSTEIN, RM

LEEPER, RW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01929.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：721 / +

页数：1

共 9 条

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[5] CHEMICAL STUDIES OF PINEAPPLE (ANANAS-SATIVUS LINDL) .2. ISOLATION AND IDENTIFICATION OF A SULFUR-CONTAINING ESTER IN PINEAPPLE [J].

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[8] VOLATILE FLAVOR AND AROMA COMPONENTS OF PINEAPPLE .I. ISOLATION AND TENTATIVE IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE [J].

RODIN, JO ;

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JOURNAL OF FOOD SCIENCE, 1965, 30 (02) :280-+

[9] VOLATILE FLAVOR AND AROMA COMPONENTS OF PINEAPPLE .2. ISOLATION AND IDENTIFICATION OF CHAVICOL AND GAMMA-CAPROLACTONE [J].

SILVERSTEIN, RM ;

RODIN, JO ;

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LEEPER, RW .

JOURNAL OF FOOD SCIENCE, 1965, 30 (04) :668-+

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