Determination of Odor Active Aroma Compounds in Freshly Cut Leek (Allium ampeloprasum Var. Bulga) and in Long-Term Stored Frozen Unblanched and Blanched Leek Slices by Gas Chromatography Olfactometry Analysis-Reference-Cited by-同舟云学术

Determination of Odor Active Aroma Compounds in Freshly Cut Leek (Allium ampeloprasum Var. Bulga) and in Long-Term Stored Frozen Unblanched and Blanched Leek Slices by Gas Chromatography Olfactometry Analysis

Published:2004-02-27 Issue:6 Volume:52 Page:1642-1646
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nielsen Ghita Studsgaard¹,Poll Leif¹

Affiliation:

1. Department of Dairy and Food Science and LMC, Centre of Advanced Food Studies, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030682k

Reference19 articles.

1. Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation

2. Effects of storage temperature and container lining on some quality attributes of papaya nectar

3. Nitrosopyrrolidine formation in fried bacon

4. Cysteine Sulfoxides and Alliinase Activity of Some Allium Species

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