Analysis of Volatile Components Derived from Raw and Roasted Earth-Almond (Cyperus esculentus L.)
Author:
- 1 May 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (5) , 1853-1860
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Determination of the enantiomeric composition of γ-lactones in complex natural matrices using multidimensional capillary gas chromatographyJournal of Chromatography A, 1989
- Biogeneration of AromasACS Symposium Series, 1986
- Synthesis and flavor evaluation of some alkylthiophenes. Volatile components of onionJournal of Agricultural and Food Chemistry, 1976
- Flavor properties of phenylpentenalsJournal of Agricultural and Food Chemistry, 1974
- IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS FROM ROASTED FILBERTSJournal of Food Science, 1972
- Alkyl-substituted pyrazines and pyridines in the flavor components of shallow fried beefJournal of Agricultural and Food Chemistry, 1971
- Volatile components of roasted peanutsJournal of Agricultural and Food Chemistry, 1971
- Formation of pyrazine compounds in sugar-amino acid model systemsJournal of Agricultural and Food Chemistry, 1969
- Flavor Components of Roasted Peanuts. Some Low Molecular Weight Pyrazines and PyrroleJournal of Agricultural and Food Chemistry, 1966
- An Odorous Component of Natto, Fermented Soy-beansYAKUGAKU ZASSHI, 1962