Occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant (Ribes nigrumL.) berries
Author:
Affiliation:
1. Lehrstuhl für Allgemeine Lebensmitteltechnologie; Technische Universität München; Maximus-von-Imhof-Forum 2 D-85354 Freising-Weihenstephan Germany
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference38 articles.
1. The Aroma of Black Currants. I. Higher Boiling Compounds.
2. The Aroma of Black Currants. II. Lower Boiling Compounds.
3. The Aroma of Black Currants. III. Chemical Characterization of Different Varieties and Stages of Ripeness by Gas Chromatography.
4. Volatile constituents of the black currant,Ribes nigrum L.: I. A commercial black-currant distillate
5. Volatile constituents of the black currant,RISES NIGR UM L.: II.—The fresh fruit
Cited by 2 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. Strategies for the identification and sensory evaluation of volatile constituents in wine;Comprehensive Reviews in Food Science and Food Safety;2021-08-09
2. Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits;Journal of Agricultural and Food Chemistry;2017-10-20
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