Odor Threshold of Some Pyrazines
暂无分享,去创建一个
[1] T. Shibamoto,et al. Synthesis of new pyrazines for flavor use , 1981 .
[2] E. Collins. Steam volatile components of roasted barley , 1971 .
[3] E. V. Sydow,et al. The aroma of rye crispbread , 1969 .
[4] T. Shibamoto,et al. Formation of heterocyclic compounds from the reaction of L-rhamnose with ammonia , 1978 .
[5] M. E. Mason,et al. ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS , 1971 .
[6] R. Buttery,et al. Odour thresholds of some organic compounds associated with food flavours , 1963 .
[7] R. Buttery,et al. Synthesis of some 2-methoxy-3-alkylpyrazines with strong bell pepper-like odors , 1970 .
[8] R. Buttery,et al. Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solution , 1969 .
[9] R. Buttery,et al. Synthesis and odor properties of some additional compounds related to 2-isobutyl-3-methoxypyrazine , 1972 .
[10] T. Parliment,et al. Organoleptic properties of some alkyl-substituted alkoxy- and alkylthiopyrazines , 1973 .
[11] J. Renner,et al. Volatile constituents of coffee. Pyrazines and other compounds , 1967 .
[12] T. Shibamoto. HETEROCYCLIC COMPOUNDS IN BROWNING AND BROWNING/NITRITE MODEL SYSTEMS: OCCURRENCE, FORMATION MECHANISMS, FLAVOR CHARACTERISTICS AND MUTAGENIC ACTIVITY , 1983 .
[13] R. Buttery,et al. Odour thresholds and similarity ratings of some potato chip components , 1972 .