Determination of Odor Active Aroma Compounds in Freshly Cut Leek (Allium ampeloprasum Var. Bulga) and in Long-Term Stored Frozen Unblanched and Blanched Leek Slices by Gas Chromatography Olfactometry Analysis

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1642-1646

  Nielsen, Ghita Studsgaard ^a   Poll, Leif ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma compounds; Blanching; Frozen storage; GC O; Leek

Indexed keywords

2,5 DIMETHYLFURAN; DECANAL; DIPROPYL DISULFIDE; DISULFIDE; FLAVORING AGENT; FURAN DERIVATIVE; METHYL PROPENYL DISULFIDE; PENTANAL; PENTANOL; PROPYL PROPENYL DISULFIDE; UNCLASSIFIED DRUG;

ALLIUM AMPELOPRASUM; AROMA; ARTICLE; CHEMICAL COMPOSITION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LEEK; NONHUMAN; ODOR; OLFACTOMETRY; RANDOMIZATION;

ALLIUM; CHROMATOGRAPHY, GAS; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HUMANS; ODORS; SMELL;

ALLIUM AMPELOPRASUM; ALLIUM PORRUM;

EID: 1642268278     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030682k     Document Type: Article

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