Discovery of flavouring compounds to substitute fatty and tallow characteristics in plant‐based patties-Reference-Cited by-同舟云学术

Discovery of flavouring compounds to substitute fatty and tallow characteristics in plant‐based patties

Published:2022-07-27 Issue:9 Volume:57 Page:6181-6190
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chekmarev Dmitriy S.¹,Da Costa Neil C.¹^ORCID,Darling Jason M.²,Janczuk Adam J.¹,Ji Song²,Joseph Susan L.¹,Sudol Marion A.²

Affiliation:

1. International Flavors & Fragrances, Inc. 1515 Highway 36 Union Beach NJ 07735 USA

2. International Flavors & Fragrances, Inc. 150 Docks Corner Road Dayton NJ 08810 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15978

Reference32 articles.

1. Natural Occurrence of Aldol Condensation Products in Valencia Orange Oil

2. Badings H.T. Maarse H. Kleipool R.J.C. Tas A.C. Neeter R. &tenNoever de Brauw M.C.(1975).Formation of Odorous Compounds from Hydrogen Sulphide and Methanethiol and Unsaturated Carbonyls Proc. Int. Symp. Aroma Research Zeist 63–73.

3. Analysis of French Fried Potato Flavor: Identification of 3‐(Methlthio)alkanals;Carlin J.T.;Lebensmittel‐Wissenschaft & Technologie,1990

4. A new synthesis of conjugated dienones

5. Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu-erh Tea Samples—Comparison with Steam Distillation-Liquid/Liquid Extraction and Soxhlet Extraction

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins;Food Chemistry: X;2024-10