ACS Symposium Series - Biogeneration of Aromas
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0841209871, 084121154x
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Production of a Romano Cheese Flavor by Enzymic Modification of Butterfat

1986 ◽  
pp. 370-378 ◽  
Author(s):  
Kuo-Chung M. Lee ◽  
Huang Shi ◽  
An-Shun Huang ◽  
James T. Carlin ◽  
Chi-Tang Ho ◽  
...  
Keyword(s):  
Cheese Flavor

Generation of Flavor and Odor Compounds through Fermentation Processes

1986 ◽  
pp. 323-346 ◽  
Author(s):  
L. G. Scharpf ◽  
E. W. Seitz ◽  
J. A. Morris ◽  
M. I. Farbood
Keyword(s):  
Fermentation Processes ◽  
Odor Compounds

Volatile Compounds from Vegetative Tobacco and Wheat Obtained by Steam Distillation and Headspace Trapping

1986 ◽  
pp. 99-111 ◽  
Author(s):  
R. A. Andersen ◽  
Thomas R. Hamilton-Kemp ◽  
P. D. Fleming ◽  
D. F. Hildebrand
Keyword(s):  
Volatile Compounds ◽  
Steam Distillation
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