Volatile Flavor Compounds from Shallots
WU, J. L. ; CHOU, C. C. ; CHEN, M. H. ; WU, C. M.
Oxford, UK : Blackwell Publishing Ltd
Published 1982
Oxford, UK : Blackwell Publishing Ltd
Published 1982
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
|
| Notes: |
Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased.
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| Type of Medium: |
Electronic Resource
|
| URL: |
| _version_ | 1798290348573720577 |
|---|---|
| autor | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. |
| autorsonst | WU, C. M. |
| book_url | http://dx.doi.org/10.1111/j.1365-2621.1982.tb10133.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240488253 |
| insertion_date | 2012-04-26 |
| issn | 1750-3841 |
| journal_name | Journal of food science |
| materialart | 1 |
| notes | Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1982 |
| publikationsjahr_facette | 1982 |
| publikationsjahr_intervall | 8019:1980-1984 |
| publikationsjahr_sort | 1982 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 47 (1982), S. 0 |
| search_space | articles |
| shingle_author_1 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. |
| shingle_author_2 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. |
| shingle_author_3 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. |
| shingle_author_4 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. |
| shingle_catch_all_1 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. Volatile Flavor Compounds from Shallots Blackwell Publishing Ltd Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased. 1750-3841 17503841 |
| shingle_catch_all_2 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. Volatile Flavor Compounds from Shallots Blackwell Publishing Ltd Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased. 1750-3841 17503841 |
| shingle_catch_all_3 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. Volatile Flavor Compounds from Shallots Blackwell Publishing Ltd Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased. 1750-3841 17503841 |
| shingle_catch_all_4 | WU, J. L. CHOU, C. C. CHEN, M. H. WU, C. M. Volatile Flavor Compounds from Shallots Blackwell Publishing Ltd Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased. 1750-3841 17503841 |
| shingle_title_1 | Volatile Flavor Compounds from Shallots |
| shingle_title_2 | Volatile Flavor Compounds from Shallots |
| shingle_title_3 | Volatile Flavor Compounds from Shallots |
| shingle_title_4 | Volatile Flavor Compounds from Shallots |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:15:18.689Z |
| titel | Volatile Flavor Compounds from Shallots |
| titel_suche | Volatile Flavor Compounds from Shallots |
| topic | ZA-ZE ZM |
| uid | nat_lic_papers_NLZ240488253 |