Sensory characteristics of chemical compounds potentially associated with beany aroma in foods

Journal of Sensory Studies

Volumn 19, Issue 1, 2004, Pages 15-26

  Vara Ubol, Suntaree ^a   Chambers IV, Edgar ^b   Chambers, Delores H ^b  

^a THAMMASAT UNIVERSITY   (Thailand)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; ALDEHYDES; FLAVORS; FOOD ADDITIVES; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; ODORS; OXIDATION;

OLFACTOMETRY; SENSORY CHARACTERISTICS;

FOOD PROCESSING;

PHASEOLUS (ANGIOSPERM); PISUM SATIVUM;

EID: 1842561439     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2004.tb00133.x     Document Type: Article

References (20)

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