Identification of the Most Potent Odorants in Huitlacoche (Ustilago maydis) and Austern Pilzen (Pleurotus sp.) by Aroma Extract Dilution Analysis and Static Head-Space Samples
- 1 April 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (4) , 1329-1332
- https://doi.org/10.1021/jf960650f
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Investigation of roasted coffee freshness with an improved headspace techniqueZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentationZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Mushroom mycelium as a potential source of food flavourTrends in Food Science & Technology, 1991
- Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsionJournal of Agricultural and Food Chemistry, 1988
- Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post‐harvest physiology, preservation, and role as human foodCritical Reviews in Food Science and Nutrition, 1988
- Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysisZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acidZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- Identifizierung von Aromastoffen aus der Kruste von RoggenbrotZeitschrift für Lebensmittel-Untersuchung und Forschung, 1983
- Cubic spline interpolation for the calculation of retention indices in temperature-programmed gas-liquid chromatographyAnalytical Chemistry, 1978
- Über die Autoxydation von Linolsäure‐methylester in Wasser III: Chromatographische Auftrennung der wasserlöslichen ReaktionsprodukteFette, Seifen, Anstrichmittel, 1968