Analysis of the seasoning‐like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)

This publication has 14 references indexed in Scilit:

• Potent odorants of the roasted powder and brew of Arabica coffee
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
• Quantitative determination of solerone and sotolon in flor sherries by two-dimensional-capillary GC
  Journal of High Resolution Chromatography, 1991
• Analyse von Aromastoffen
  Chemie in Unserer Zeit, 1990
• Intensive neutral odourants of linden honey Differences from honeys of other botanical origin
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
• Sotolon
  Published by American Chemical Society (ACS) ,1989
• Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
• Studies on the "sugary flavor" of raw cane sugar. III. Key compound of the sugary flavor.
  Proceedings of the Japan Academy, Series B, 1980
• Cubic spline interpolation for the calculation of retention indices in temperature-programmed gas-liquid chromatography
  Analytical Chemistry, 1978
• 3-hydroxy-4,5-dimethyl-2(5H)-furanone, a burnt flavoring compound from aged sake.
  Agricultural and Biological Chemistry, 1976
• Synthese und Geschmacksprüfungen von 3,4-disubstituierten 2-Hydroxy-2-buten-1,4-oliden
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1972