ChemInform Abstract: Syntheses of the Principal Bread Flavor Component, 6-Acetyl-1,2,3,4- tetrahydropyridine, and Acetal-Protected Precursors.

ChemInform ◽  
2010 ◽  
Vol 26 (29) ◽  
pp. no-no
Author(s):  
N. DE KIMPE ◽  
C. STEVENS
Keyword(s):  
Flavor Component

cis-6-Nonenal: A flavor component of muskmelon fruit

1972 ◽  
Vol 11 (11) ◽  
pp. 3321-3322 ◽  
Author(s):  
T.R. Kemp ◽  
D.E. Knavel ◽  
L.P. Stoltz
Keyword(s):  
Flavor Component

scholarly journals Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component

1987 ◽  
Vol 51 (8) ◽  
pp. 2061-2065 ◽  
Author(s):  
Shinzo Ashida ◽  
Eiji Ichikawa ◽  
Koji Suginami ◽  
Satoshi Imayasu
Keyword(s):  
Isoamyl Acetate ◽  
Flavor Component

Diacetyl as the buttery flavor component in soybean oil

1966 ◽  
Vol 43 (6) ◽  
pp. 401-402 ◽  
Author(s):  
R. G. Seals ◽  
E. G. Hammond
Keyword(s):  
Soybean Oil ◽  
Flavor Component

scholarly journals Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in Shoyu (soy sauce).

1979 ◽  
Vol 43 (6) ◽  
pp. 1361-1363 ◽  
Author(s):  
Nobutake NUNOMURA ◽  
Masaoki SASAKI ◽  
Tamotsu YOKOTSUKA
Keyword(s):  
Soy Sauce ◽  
Flavor Component

THE IMPORTANCE OF CAFFEINE AS A FLAVOR COMPONENT IN BEVERAGES

2000 ◽  
Vol 15 (4) ◽  
pp. 449-457 ◽  
Author(s):  
ANN-MARIE A. ALLISON ◽  
EDGAR CHAMBERS
Keyword(s):  
Flavor Component

scholarly journals Is flavor component in dental product therapeutic?

2012 ◽  
Vol 9 (1) ◽  
pp. 119 ◽  
Author(s):  
Navaneetha Cugati
Keyword(s):  
Flavor Component
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