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Factors Influencing the Production of Low-Boiling Volatiles from Foods

✍ Scribed by J. C. CASEY; R. SELF; T. SWAIN

Book ID
108797079
Publisher
Institute of Food Technologists
Year
1965
Tongue
English
Weight
188 KB
Volume
30
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Production of volatile compounds related
Production of volatile compounds related to the flavour of foods from the Strecker degradation of DL-methionine
✍ P. E. Ballance πŸ“‚ Article πŸ“… 1961 πŸ› John Wiley and Sons 🌐 English βš– 376 KB

## Abstract A qualitative investigation of the volatile compounds formed during the Strecker degradation of DL‐methionine has been carried out. The volatile products were condensed in cold traps and analysed by gas–liquid chromatography. The condensate was shown to consist chiefly of methyl mercapt