Thermal Oxidation of 9‘-cis-Neoxanthin in a Model System Containing Peroxyacetic Acid Leads to the Potent Odorant β-Damascenone-Reference-Cited by-同舟云学术

Thermal Oxidation of 9‘-cis-Neoxanthin in a Model System Containing Peroxyacetic Acid Leads to the Potent Odorant β-Damascenone

Published:2005-10-22 Issue:23 Volume:53 Page:9199-9206
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bezman Yair¹,Bilkis Itzhak¹,Winterhalter Peter¹,Fleischmann Peter¹,Rouseff Russell L.¹,Baldermann Susanne¹,Naim Michael¹

Affiliation:

1. Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, PO Box 12, Rehovot 76-100, Israel, Institute of Food Chemistry, Technical University Braunschweig, Braunschweig, 38106 Germany, and CREC, University of Florida, Lake Alfred, Florida 33850

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051330b

Reference38 articles.

1. Water-soluble fluorescent compounds in rat tissue fed cottonseed flour supplemented with vitamin E

2. Structure et synthèse de la damascénone (triméthyl-2,6,6-trans-crotonoyl-1-cyclohexadiène-1,3), constituant odorant de l'essence de rose bulgare (rosa damascenaMill.

3. Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting

4. An Investigation of the Tea Aroma. Part I. New volatile black tea constituents

Cited by 35 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. Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS;LWT;2024-04

2. Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation;Journal of Food Composition and Analysis;2024-04

3. Charentaise distillation of cognac. Part I: Behavior of aroma compounds;Food Research International;2024-02

4. GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing;Food Chemistry;2024-01

5. Malting;Whisky Science;2024