Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
999 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
|
1995 |
|
1000 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
1233 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1291 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1387 |
OV-351¦Ohio Valley, OH, USA¦ |
Bonvehi JS |
J. Agric. Food Chem. |
2002 |
50:3743 |
1406 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
Reference(s)
|
Bonvehí, J.S., and Coll, F.V. 2002. Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder. J. Agric. Food Chem. 50:3743-3750. |
|
Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63. |
|
Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872. |
|
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
|