1. Acree,T.E., Bernard, J. and Cunningham, D.G. (1984). The analysis of odor-activevolatilesingas chromatographic effluents. In Analysis of Volatiles. Method andApplication, ed. P.Schreier.Walter de Gruyter, Berlin, pp. 251–267.
2. Ames,J.M. and MacLeod, G. (1985). Volatile components of a yeast extractcomposition. J.FoodSci., 50,125–131.
3. Boelens,M., van der Linde, L.M., de Valois, P.J., van Dort, H.M. and Takken, H.J.(1976).Organicsulfur compounds from fatty aldehydes, hydrogen sulfide, thiols and ammonia as flavorconstituents. J. Agric. Food Chem., 22, 1071–1076.
4. Buttery,R.G., Ling, L.C., Teranishi, R. and Mon, T.R. (1977). Roasted lamb fat: basic volatilecomponents. J. Agric. Food Chem., 25, 1227–1230.
5. Dimick,P.S. and MacNeil, J.H. (1970). Poultry product quality. 2. Storagetime-temperatureeffectsof carbonyl composition of cooked turkey and chicken skin fractions. J. FoodSci.,35,186–190.