FLAVOR OF CUCUMBERS
FLAVOR OF CUCUMBERS
复制标题
DOI：
10.1111/j.1365-2621.1962.tb00064.x
复制
发表时间：
1962-01-01
影响因子：
3.9
通讯作者：
RAMSHAW, EH
中科院分区：
文献类型：
--
作者：
FORSS, DA;STARK, W;RAMSHAW, EH
从黄瓜中分离出九-2,6-二烯醛、非-2-烯醛、己烯-2-烯醛和 3 种饱和脂肪醛。对nona-2,6-二烯醛和non-2-烯醛风味的定量和定性方面进行了检查。
Nona-2,6-dienal, non-2-enal, hex-2-enal, and 3 saturated aliphatic aldehydes were isolated from cucumbers. Quantitative and qualitative aspects of the flavor of nona-2,6-dienal and non-2-enal were examined.