Isolation of two isomeric 2, 6‐nonadienals and two isomeric 4‐heptenals from beef and mutton tallow
- 1 June 1968
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 45 (6) , 468-470
- https://doi.org/10.1007/bf02655511
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Identification of straight-chain unsaturated aldehydes by thin-layer partition chromatographyJournal of Chromatography A, 1966
- Separation of positional and geometrical isomers of monoenoic aldehydes via the dinitrophenylhydrazonesJournal of Chromatography A, 1965
- Components of the hardening flavor present in hardened linseed oil and soybean oilJournal of Oil & Fat Industries, 1965
- Components of Butterfat: 4-Cis-Heptenal: a Cream-flavoured Component of ButterNature, 1964
- Relationship between molecular structure and flavor perceptibility of aliphatic aldehydesJournal of Oil & Fat Industries, 1964
- The Flavor of CucumbersJournal of Food Science, 1962
- 3‐cis‐hexenal, the “Green” reversion flavor of soybean oilJournal of Oil & Fat Industries, 1961
- Über ungesättigte Aldehyde und Ketone, III. Synthese des Veilchenblätteraldehyds, trans,cis‐Nonadien‐(2.6)‐al‐(1)European Journal of Inorganic Chemistry, 1959
- Analytical applications of a celite/dinitrophenylhydrazine columnRecueil des Travaux Chimiques des Pays-Bas, 1959
- Veilchenriechstoffe IV. Über das Veilchenblätteröl. Zur Konstitution des Veilchenblätteraldehyds, Nonadien‐(2,6)‐al‐(1)Helvetica Chimica Acta, 1934