Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 7, 2002, Pages 2016-2021

  Zhou, Qiaoxuan ^a   Wintersteen, Carol L ^a   Cadwallader, Keith R ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

(E) damascenone; 3 methylbutanal; Aroma extract dilution analysis; Buckwheat honey; Gas chromatography olfactometry; Malty aroma; Sotolon

Indexed keywords

4,5 DIMETHYL 3 HYDROXY 2(5H) FURANONE; 4,5-DIMETHYL-3-HYDROXY-2(5H)-FURANONE; ALDEHYDE; BETA DAMASCENONE; BETA-DAMASCENONE; FURAN DERIVATIVE; ISOVALERYLALDEHYDE; TERPENE; NORISOPRENOID;

AROMA; ARTICLE; BUCKWHEAT; FLAVOR; GAS CHROMATOGRAPHY; HONEY; HUMAN; ODOR; OLFACTOMETRY; QUANTITATIVE ASSAY; TASTE; VOLATILIZATION; FAGOPYRUM;

ALDEHYDES; CHROMATOGRAPHY, GAS; FAGOPYRUM; FURANS; HONEY; HUMANS; NORISOPRENOIDS; ODORS; SMELL; TASTE; TERPENES; VOLATILIZATION;

EID: 0037181335     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011436g     Document Type: Article

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