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Aroma extract dilution analysis saffron flavor characterization

Characterization of Saffron Flavor by Aroma Extract Dilution Analysis... [Pg.39]

Saffron, production, 66 Saffron flavor characterization using aroma extract dilution analysis aroma-active components, 74-78 detection of aroma-active component using OC-olfactometry, 67 experimental procedure, 67-68 volatile components, 68-74 Safranal, role in flavor, 66-78 Scmivolatile components in powdered turmeric, characterization using direct thermal extraction GC-MS, 80-96 Shallot, contribution of nonvolatile sulfur-containing flavor precursors to flavor, 53-63... [Pg.132]

Chadwallader, K.R., Baek, H.H., Cai, M. Characterization of saffron flavor by aroma extract dilution analysis. ACS Symposium Ser. 660, 66 (1996)... [Pg.985]

K. R. CadwaUader, H. H. Baek, and M. Cai, Characterization of saffron flavor by aroma extract dilution analysis in Spices Flavor Chemistry and Antioxidant Properties (S. J. Risch and C.-T. Ho, eds.), ACS Symposium Series 660, American Chemical Society, Washington, DC, 1997, p. 66. [Pg.406]

See also in sourсe #XX -- [ Pg.66 , Pg.67 , Pg.68 , Pg.69 , Pg.70 , Pg.71 , Pg.72 , Pg.73 , Pg.74 , Pg.75 , Pg.76 , Pg.77 ]



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Aroma analysis

Aroma extract

Aroma extract dilution analysis

Aroma extraction

Dilution analysis

Extract analysis

Extract characterization

Extraction characterization

Flavor analysis

Flavor dilution

Saffron

Saffron extract

Saffronal

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