Identification of Characteristic Aroma Components of Thai Fried Chili Paste-Reference-Cited by-同舟云学术

Identification of Characteristic Aroma Components of Thai Fried Chili Paste

Published:2007-12-29 Issue:2 Volume:56 Page:528-536
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rotsatchakul Premsiri¹,Chaiseri Siree¹,Cadwallader Keith R.¹

Affiliation:

1. Department of Food Science and Technology, Kasetsart University, 50 Phahonyothin Road, Chatuchak, Bangkok 10900, Thailand, and Department of Food Science and Human Nutrition, University of Illinois, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072499n

Reference48 articles.

1. Identification and HPLC Quantitation of the Sulfides and Dialk(en)yl Thiosulfinates in Commercial Garlic Products

2. Solid-phase microextraction–gas chromatographic–mass spectrometric analysis of garlic oil obtained by hydrodistillation

3. Volatile Flavor Compounds from Shallots

4. Important odorants of sweet bell pepper powder ( Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

5. Volatile Flavor Components of Tamarind (Tamarindus indicaL.)

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