Odor and flavor compounds from lipids.
作者： David A. Forss
DOI: 10.1016/0079-6832(73)90007-4
关键词: Infrared spectroscopy 、 Flavor 、 Nuclear magnetic resonance spectroscopy 、 Gas chromatography 、 Boiling 、 Odor 、 Organic chemistry 、 Chemistry 、 Mass spectrum 、 Mass spectrometry
摘要: CHARACTERIZATION OF VOLATILE ODOR AND FLAVOR COMPOUNDS A. Isolation 1. Very low boiling compounds (b.p. below 40°C) 2. Low 40-100°C) 3. High 100-200°C) 4. high above 200°C) 5. of classes 6. Comment B. Fractionation flavor Free Derivatives C. Identification Chromatography Ultraviolet-visible spectra Infrared Raman Mass Nuclear magnetic resonance 7. Microscopy 8. Refractive index and density Page 181
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