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Journal of Food Science

Volumn 51, Issue 4, 1986, Pages 1098-1099

Odor Threshold of Some Pyrazines

(1) SHIBAMOTO, TAKAYUKI a

a UNIVERSITY OF CALIFORNIA (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000679711 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1986.tb11250.x Document Type: Article

Times cited : (35)

References (15)

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2
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- Characterization of some volatile constituents of bell peppers
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3
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- Steam volatile components of roasted barley
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- Collins, E.¹

4
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- Nonenzymatic browning in edible spray‐dried whey
- (1971) Identification of some volatile compounds. J. Dairy Sci. , vol.54 , pp. 1769
- Ferretti, A.¹ Flanagan, V.P.²

5
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- Odour thresholds of some organic compounds associated with food flavours
- (1963) Journal of the Science of Food and Agriculture , vol.14 , pp. 761
- Guadagni, D.G.¹ Buttery, R.G.² Okano, S.³

6
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- Odor thresholds and similarity ratings of some potato chip components
- (1972) Journal of the Science of Food and Agriculture , vol.23 , pp. 1435
- Guadagni, D.G.¹ Buttery, R.G.² Turnbaugh, J.G.³

7
- 84987357452
- Odor threshold levels of pyrazine compounds and assessment of their role in the flavor of roasted foods
- (1971) Journal of Food Science , vol.36 , pp. 816
- Koehler, P.E.¹ Mason, M.E.² Odell, G.V.³

8
- 0038218291
- Preparation of 5‐substituted 2,3‐dimethylpyrazine from the reaction of 2,3‐dimethyl‐5,6‐dihydropyrazine and aldehydes or ketones
- (1980) J. Agric. Food Chem. , vol.28 , pp. 244
- Masuda, H.¹ Tanaka, M.² Akiyama, T.³ Shibamoto, T.⁴

9
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- Synthesis of new pyrazines for flavor use
- (1981) Journal of Agricultural and Food Chemistry , vol.29 , pp. 944
- Masuda, H.¹ Yoshida, M.² Shibamoto, T.³

10
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- Organoleptic properties of some alkyl substituted alkoxy and alkylthiopyrasines
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- Parliment, T.H.¹ Epstein, M.²

11
- 0000416545
- Synthesis of some 2‐methoxy‐3‐alkylpyrazines with strong bell pepper‐like odors
- (1970) J. Agric. Food Chem. , vol.18 , pp. 246
- Seifert, R.M.¹ Buttery, R.G.² Guadagni, D.G.³ Black, D.R.⁴ Harris, J.G.⁵

12
- 33947090174
- Synthesis and odor properties of some additional compounds related to 2‐isobutyl‐3‐methoxypyrazine
- (1972) Journal of Agricultural and Food Chemistry , vol.20 , pp. 135
- Seifert, R.M.¹ Buttery, R.G.² Guadagni, D.G.³ Black, D.R.⁴ Harris, J.G.⁵

13
- 0000740486
- Heterocyclic compounds in browning and browning/nitrite model systems: Occurrence, formation mechanisms, flavor characteristics and mutagenic activity
- G. Charalambous, G. Inglet, Academic Press, New York
- (1983) Instrumental Analysis of Foods , vol.1 , pp. 229
- Shibamoto, T.¹

14
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- Formation of heterocyclic compounds from the reaction of L‐rhamnose with ammonia
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- Shibamoto, T.¹ Bernhard, R.A.²

15
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- The aroma of rye crispbread
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- von Sydow, E.¹ Anjou, D.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.