AUTOXIDATION OF MILK LIPIDS .3. EFFECT ON FLAVOR OF ADDITIVE INTERACTIONS OF CARBONYL COMPOUNDS AT SUBTHRESHOLD CONCENTRATIONS

被引：59

作者：

DAY, EA

MONTGOMERY, MW

LILLARD, DA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1963年 / 46卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(63)89034-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：291 / &

共 13 条

[1] PREPARATION OF ALPHA,BETA-UNSATURATED ALDEHYDE DIMETHYL ACETALS AND THEIR FREE ALDEHYDES [J].

BEDOUKIAN, PZ .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1957, 79 (04) :889-892

[2] AUTOXIDATION OF MILK LIPIDS .1. IDENTIFICATION OF VOLATILE MONOCARBONYL COMPOUNDS FROM AUTOXIDIZED MILK FAT [J].

DAY, EA ;

LILLARD, DA .

JOURNAL OF DAIRY SCIENCE, 1960, 43 (05) :585-597

[3] PARTIAL CHARACTERIZATION OF FLAVORS OF OXIDIZED BUTTEROIL [J].

ELNEGOUMY, A ;

HAMMOND, EG ;

MILES, DM .

JOURNAL OF DAIRY SCIENCE, 1961, 44 (06) :1047-&

[4] RELATION OF LINOLEATE AND LINOLENATE TO FLAVORS OF AUTOXIDIZED MILK FAT [J].

ELNEGOUMY, AM ;

DEPUCHAL, MS ;

HAMMOND, EG .

JOURNAL OF DAIRY SCIENCE, 1962, 45 (03) :311-&

[5] FLAVOR OF CUCUMBERS [J].

FORSS, DA ;

STARK, W ;

DUNSTONE, EA ;

RAMSHAW, EH .

JOURNAL OF FOOD SCIENCE, 1962, 27 (01) :90-&

[6] FISHY FLAVOUR IN DAIRY PRODUCTS .2. THE VOLATILE COMPOUNDS ASSOCIATED WITH FISHY FLAVOUR IN BUTTERFAT [J].

FORSS, DA ;

DUNSTONE, EA ;

STARK, W .

JOURNAL OF DAIRY RESEARCH, 1960, 27 (02) :211-219

[7] THE VOLATILE COMPOUNDS ASSOCIATED WITH TALLOWY AND PAINTY FLAVOURS IN BUTTERFAT [J].

FORSS, DA ;

DUNSTONE, EA ;

STARK, W .

JOURNAL OF DAIRY RESEARCH, 1960, 27 (03) :381-387

[8] FISHY FLAVOUR IN DAIRY PRODUCTS .3. THE VOLATILE COMPOUNDS ASSOCIATED WITH FISHY FLAVOUR IN WASHED CREAM [J].

FORSS, DA ;

DUNSTONE, EA ;

STARK, W .

JOURNAL OF DAIRY RESEARCH, 1960, 27 (03) :373-380

[9]

LEA CH, 1958, CHEM IND, V46, P1289

[10] AUTOXIDATION OF MILK LIPIDS .2. RELATIONSHIP OF SENSORY TO CHEMICAL METHODS FOR MEASURING OXIDIZED FLAVOR OF MILK FATS [J].

LILLARD, DA ;

DAY, EA .

JOURNAL OF DAIRY SCIENCE, 1961, 44 (04) :623-&

← 1 2 →