Identification of 2‐Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil
- 1 July 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (4) , 372-374
- https://doi.org/10.1111/j.1365-2621.1967.tb09687.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditionsJournal of Oil & Fat Industries, 1965
- A micro-fraction collector for gas chromatographyJournal of Chromatography A, 1964
- A new technique for the isolation of flavor components from fats and oilsJournal of Oil & Fat Industries, 1961
- 3‐cis‐hexenal, the “Green” reversion flavor of soybean oilJournal of Oil & Fat Industries, 1961
- The flavor problem of soybean oil. VIII. Linolenic acidJournal of Oil & Fat Industries, 1951