OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGES
- 1 March 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 396-397
- https://doi.org/10.1111/j.1365-2621.1980.tb02626.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Changes in the composition of neutral volatile components during the production of apple brandyJournal of the Science of Food and Agriculture, 1978
- Investigation of volatile components in wine by gaschromatography and mass-spectrometryZeitschrift für Lebensmittel-Untersuchung und Forschung, 1974
- THE STALING OF BEERJournal of the Institute of Brewing, 1973
- Structure et synthèse de la damascénone (triméthyl‐2,6,6‐trans‐crotonoyl‐1‐cyclohexadiène‐1,3), constituant odorant de l'essence de rose bulgare (rosa damascena Mill.Helvetica Chimica Acta, 1970