Identification of Prenyl Ethyl Ether as a Source of Metallic, Solvent-like Off-Flavor in Hazelnut
Author:
Affiliation:
1. Coop Central Laboratory, Gottesackerstrasse 4, 4133 Pratteln, Switzerland
2. Institute of Food, Nutrition, and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
3. Givaudan, Überlandstrasse 138, 8600 Dübendorf, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102334w
Reference23 articles.
1. Food and Agriculture Organization (FAO) of the United Nations. Food and Agricultural Commodities Production: Hazelnut, 2010.http://faostat.fao.org/site/339/default.aspx. (accessed on March 24, 2010) .
2. Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics
3. Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars
4. Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey
5. Chirospecific analysis in flavor and essential oil chemistry Part A. Filbertone ? the character impact compound of hazel-nuts
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