Structure–Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals-Reference-Cited by-同舟云学术

Structure–Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals

Published:2015-07-23 Issue:30 Volume:63 Page:6681-6688
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lorber Katja¹,Buettner Andrea¹²

Affiliation:

1. Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schuhstrasse 19, 91052 Erlangen, Germany

2. Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauserstrasse 35, 85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02169

Reference56 articles.

1. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

2. Influence of the Chain Length on the Aroma Properties of Homologous Epoxy—Aldehydes, Ketones, and Alcohols

3. Chemical reactions involved in the deep-fat frying of foods1

4. Reduction of cinnamaldehyde and unsaturated acids byBotrytis cinerea

5. Volatile Constituents of Uncooked Rhubarb (Rheum rhabarbarum L.) Stalks

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