Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods
- 1 March 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (2) , 207-213
- https://doi.org/10.1111/j.1365-2621.1968.tb01351.x
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Effect of Other Flavor Components on the Perception of Diacetyl in Fermented Dairy ProductsJournal of Food Science, 1965
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964
- A Simplified Procedure for the Concentration of Congeners in Alcoholic BeveragesJournal of Chromatographic Science, 1964
- Gas Chromatographic Identification of Alcoholic BeveragesJournal of Chromatographic Science, 1963
- Additive Effect of Sub-Threshold Concentrations of Some Organic Compounds Associated with Food AromasNature, 1963
- Food Vapors Analysis, Measurement of Fat Autoxidation and Browning Aldehydes in Food Vapors by Direct Vapor Injection Gas-Liquid ChromatographyJournal of Agricultural and Food Chemistry, 1963
- Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana FruitaJournal of Food Science, 1963
- FORTRAN Source Program for Reduction of Gas-Liquid Chromatography Retention DataJournal of Chromatographic Science, 1963
- Gas-Liquid Chromatography of Aroma of Vegetables and Fruit. Direct Injection of Aqueous VaporsAnalytical Chemistry, 1961
- ANALYSIS OF VOLATILE FOOD FLAVORS BY GAS‐LIQUID CHROMATOGRAPHY. I. THE VOLATILE COMPONENTS FROM DRY BLUE CHEESE AND DRY ROMANO CHEESEJournal of Food Science, 1960