Comparison of Flavor Thresholds of Aliphatic Lactones with Those of Fatty Acids, Esters, Aldehydes, Alcohols, and Ketones-Reference-Cited by-同舟云学术

Comparison of Flavor Thresholds of Aliphatic Lactones with Those of Fatty Acids, Esters, Aldehydes, Alcohols, and Ketones

Published:1971-01 Issue:1 Volume:54 Page:1-4
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Siek T.J.,Albin I.A.,Sather L.A.,Lindsay R.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

1. Volatile flavor constituents in coconut oil;Allen;Chemistry and Industry,1965

2. Stereochcmical theory of olfaetion. Chemistry and Physiology of Flavors;Amoore,1967

3. Perfumery and Flavoring Synthetics;Bedoukian,1967

4. Boldingh, J., P. H. Begemann, G. Lardelli, B. J. Taylor, and Wm. T. Weller. Lactones for flavoring margarine. Patent to Unilever Ltd., Great Britain 748661. May 9, 1956.

5. Boldingh, J., and R. J. Taylor. Flavoring of oleaginous foods. Patent to Lever Bros. Co., U.S. 2819168. January 7, 1958.

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