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Changes in volatile flavour components of soybeans during roasting

✍ Scribed by H. Kato; Y. Doi; T. Tsugita; K. Kosai; T. Kamiya; T. Kurata

Book ID
103708960
Publisher
Elsevier Science
Year
1981
Tongue
English
Weight
391 KB
Volume
7
Category
Article
ISSN
0308-8146

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Volatile flavour substances of apricot a
Volatile flavour substances of apricot and their changes during ripening
✍ TΓ³th-Markus, M. ;Boross, F. ;BlazsΓ³, M. ;Kerek, M. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 432 KB

Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation-extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first ti