Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables

ACS Symposium Series

Volumn 660, Issue , 1997, Pages 53-64

  Yu, Tung Hsi ^a  

^a DA YEH UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0346542727     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (9)

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3. Block, E.; Naganathan S.; Putman D.; Zhao S.-H. Pure & Appl. Chem. 1993, 65, 625.
4. Yu, T.H.; Lin, L.Y.; Ho, C.-T. J. Agric. Food Chem. 1994, 42, 1342.
5. Chen, Y.N. Study on the contribution of flavor precursors to the flavor formation of thermally processed shallot and welsh onion, 1996, M.S. dissertation of Da-Yeh Institute of Technology, Taiwan, ROC.
6. Yu, T.H.; Wu, C.M.; Rosen, R.T.; Hartman, T.G.; Ho, C.-T. J. Agric. Food Chem. 1994, 42, 146.
7. Yu, T.H.; Wu, C.M.; Ho, C.-T. J. Agric. Food Chem. 1994, 42, 1005.
8. Yu, T.H.; Lee, M.H.; Wu, C.M.; Ho, C.-T. In Lipids in Food Flavors, Ho, C.T.; Hartman, T.G. Ed.; ACS Symp. Ser. 558; American Chemical Society: Washington, D.C., 1994, 61-76.
9. Yu, T.H.; Wu, C.M.; Ho, C.-T. J. Agric. Food Chem. 1993, 800.