Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa)

Food Chemistry

Volumn 64, Issue 2, 1999, Pages 257-261

  Bacon, James R ^a   Moates, Graham K ^a   Ng, Annie ^a   Rhodes, Michael J C ^a   Smith, Andrew C ^a   Waldron, Keith W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Alk(en)yl cysteine sulphoxides; Flavour; Onion; Pyruvate; Storage

Indexed keywords

CYSTEINE DERIVATIVE; FLAVORING AGENT; PYRUVIC ACID;

ARTICLE; CONTROLLED STUDY; CULTIVAR; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; ONION; QUANTITATIVE ASSAY; TECHNIQUE;

ALLIUM CEPA;

EID: 0032890466     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00156-3     Document Type: Article

References (13)

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