CHEMISTRY OF BAKED POTATO FLOUR: FURTHER IDENTIFICATION OF HETEROCYCLIC COMPOUNDS IN THE VOLATILE FLAVOR OF BAKED POTATO

Journal of Food Science

Volumn 45, Issue 4, 1980, Pages 1094-1095

  HO, CHI‐TANG ^a   COLEMAN, EDWARD C ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985234188     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1980.tb07531.x     Document Type: Article

References (13)

1. Characterization of some volatile potato components
2. Isolation and identification of 2‐pentyl‐furan as contributing to the reversion flavor of soybean oil
3. Apparatus for the isolation of trace volatile constituents from foods
4. The chemistry of baked potato flavor. 1. Pyrazines and thiazoles identified in the volatile flavor of baked potato
5. Isolation and identification of volatile compounds from potato chips
6. An apparatus for the isolation of volatile compounds' from foods
7. The synthesis of 2‐(1‐PentenylIfuran and its relationship to the reversion flavor of soybean oil
8. Changes in' volatile flavor compounds during the retorting of canned beef stew
9. The synthesis of 2‐(2‐pentenyl)furans and their relationship to the reversion flavor of soybean oil
10. Chemical reactions involved in the deep‐fat frying of foods. 7. Identification of volatile decomposition products of trilinolein
11. New volatile components of roasted cocoa
12. Steam volatile aroma constituents of roasted coffee: Neutral fraction