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Impact Compounds of Natural Aromas

The amount of volatile substances present in food is extremely low (ca. 10-15 mg/kg). In general, however, they comprise a large number of [Pg.340]

All the known volatile compounds are classified according to the food and the class of compounds and published in a tabular compilation (Nijssen, L. M. et al., 1999). A total of 7100 conpounds in more than 450 foods are listed in the 1999 edition, which is also available as a database on the internet. [Pg.340]

Of all the volatile compounds, only a limited number are important for aroma. Compounds that are considered as aroma substances are prima- [Pg.340]

2-Acetyl-1 -pyrroUne Roasted White-bread crust [Pg.340]

Belitz W. Grosch P. Schieberle, Food Chemistry Springer 2009 [Pg.340]


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