Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 3, 2009, Pages 996-1005

  Watcharananun, Wanwarang ^a   Cadwallader, Keith R ^b   Huangrak, Kittiphong ^a   Kim, Hun ^b   Lorjaroenphon, Yaowapa ^b  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

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

Author keywords

Aroma; Aroma extract dilution analysis; Beeswax; Candle; Flavor; Gas chromatography olfactometry; Odorant; Smoke; Tian Op

Indexed keywords

BENZOIN; CALCIUM DERIVATIVE; CALCIUM OXIDE; OXIDE; PROPOLIS; WAX;

ADULT; ARTICLE; COOKING; FEMALE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; SANTALACEAE; SMOKE; THAILAND;

ADULT; BENZOIN; CALCIUM COMPOUNDS; CHROMATOGRAPHY, GAS; COOKERY; FEMALE; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; OXIDES; SANTALUM; SMELL; SMOKE; THAILAND; WAXES;

EID: 61449260072     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802674c     Document Type: Article

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