Flavor Chemistry and Odor Thresholds

Author:

Buttery Ron G.

Publisher

Springer US

Reference40 articles.

1. Acree, T. E.; Barnard, J.; Cunningham, D. G. A procedure for the sensory analysis of gas chromatographic effluents. Food Chem. 1984 14, 273–286.

2. Blank, I; Fay, L. B. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or5)-ethyl-5(or2)methyl-3(2H)-furanone through Maillard reaction based on pentose sugars. J. Agric. Food Chem. 1996 44, 531–536.

3. Buttery, R. G.; Haddon, W. E; Seifert, R. M.; Turnbaugh, J. G. Thiamin odor and bis(2-methyl-3-furfuryl) disulfide. 1984 32, 674–676.

4. Buttery, R. G. Quantitative and sensory aspects of flavor of tomato and other vegetables. and fruits. Flavor Science: Sensible Principles and Techniques. Eds. T. E. Acree and R. Teranishi. American Chemical Society, Washington, DC 1993 pp. 259–286.

5. Buttery, R. G.; Guadagni, D. G.; Ling, L. C. Flavor compounds: volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds. J. Agric. Food Chem. 1973 21, 198–201.

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