Flavor enhancement of chicken broth from boiled celery constituents

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 2, 2008, Pages 512-516

  Kurobayashi, Yoshiko ^a   Katsumi, Yuko ^b   Fujita, Akira ^a   Morimitsu, Yasujiro ^a   Kubota, Kikue ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b T Hasegawa Co   (Japan)

Author keywords

3 n butylphthalide; Celery; Chicken broth; Complex flavor; Sedanenolide; Sedanolide

Indexed keywords

3 N BUTYL 4,5 DIHYDROPHTHALIDE; 3-N-BUTYL-4,5-DIHYDROPHTHALIDE; BENZOFURAN DERIVATIVE; PHTHALIDE; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; CELERY; CHEMISTRY; CHICKEN; HEAT; HUMAN; MEAT; ODOR; SOLUTION AND SOLUBILITY; TASTE; VOLATILIZATION;

ANIMALS; APIUM GRAVEOLENS; BENZOFURANS; CHICKENS; HEAT; HUMANS; MEAT; ODORS; SOLUTIONS; TASTE; VOLATILIZATION;

APIUM GRAVEOLENS VAR. DULCE;

EID: 38949170572     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072242p     Document Type: Article

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