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Determination of some organic acids in sugar factory products

✍ Scribed by S. Lodi; G. Rossin

Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
376 KB
Volume
706
Category
Article
ISSN
1873-3778

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πŸ“œ SIMILAR VOLUMES

Sensory characteristic of some aroma com
Sensory characteristic of some aroma compounds appearing as products of amino acid β€” sugar reactions
✍ BaryΕ‚ko-Pikielna, N. ;Tuorila, H. ;Pietrzak, E. πŸ“‚ Article πŸ“… 1980 πŸ› John Wiley and Sons 🌐 English βš– 458 KB

## Abstract Diacetyl, methional and dimethyl sulfide as characteristic volatiles formed during nonenzymic browning reactions between sugars and amino acids in the presence of sulfur compounds have been examined sensorically. Concentration effects on aroma intensity, hedonic response and similarity