Off-flavour of Dehydrated Carrot stored in Oxygen

No abstract is available for this paper.

• Publication year

  1964

• Venue

  Nature

• Publication date

  1964-07-01

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1038/203081a0PMID 14197354
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• 228. Mono- und Di-epoxyde des α-Jonons und α-Jonons und Umwandlungsprodukte dieser Verbindungen

  1946cited by this paper

• PROXIMATE ANALYSIS OF CARROT FORTIFIED BREAD AND ITS ORGANOLEPTIC STUDY

  2022influential citation
• Generation of process-derived flavors and off-flavors

  2021cites this paper
• The odour of human milk: Its chemical variability and detection by newborns.

  2019cites this paper
• A Study on Development of Nutrigenomics Premix Powder

  2017cites this paper
• Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots.

  2016cites this paper
• Greek Table Olives Processing

  2015cites this paper
• Carotenoids as food colorants and precursors of aroma compounds

  2015cites this paper
• Stability of phytochemicals at the point of sale

  2013cites this paper
• Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene.

  2013cites this paper
• Chemical composition, functional properties and processing of carrot—a review

  2012cites this paper
• Chemistry and Biotechnology of Carotenoids

  2010cites this paper
• Hop-Derived Odorants Contributing to the Aroma Characteristics of Beer

  2009cites this paper
• Critical Reviews in Food Science and Nutrition

  2009cites this paper
• Stability of carotenoids in freeze dried papaya (Carica papaya)

  2007cites this paper
• Isolation and identification of antialgal compounds from the leaves of Vallisneria spiralis L. by activity-guided fractionation.

  2006cites this paper
• Tissue-specific accumulation of carotenoids in carrot roots

  2006cites this paper
• Prediction of Beta‐Carotene Decolorization in Model System Under Static and Dynamic Conditions of Reduced Oxygen Environment

  2006cites this paper
• Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses.

  2005cites this paper
• Not just colors : carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit

  2005cites this paper
• Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage.

  2003cites this paper
• Optically Active Ionones and Derivatives: Preparation and Olfactory Properties

  2002cites this paper
• Lipase-mediated synthesis of the enantiomeric forms of 4,5-epoxy-4,5-dihydro-α-ionone and 5,6-epoxy-5,6-dihydro-β-ionone. A new direct access to enantiopure (R)- and (S)-α-ionone

  1999cites this paper
• Lipid Derived Flavours

  1999cites this paper
• Derek Land's contribution to food science, with particular reference to the Journal

  1998cites this paper
• Chemical tainting of foods

  1998cites this paper
• Chemical Composition and Color of Strained Carrots as Affected by Processing

  1996cites this paper
• A survey of chemicals causing taints and off-flavours in food

  1996cites this paper
• Factors affecting yield and composition of floral extract from Boronia megastigma Nees

  1995cites this paper
• Synthesis of β‐Ionone in an Aldehyde/Xanthine Oxidase/β‐Carotene System Involving Free Radical Formation

  1994cites this paper
• Off-Flavors of Tea

  1992cites this paper
• Off-flavors in foods.

  1991cites this paper
• Pigments in Vegetables

  1991cites this paper
• Directly‐Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads

  1989cites this paper
• Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties

  1988cites this paper
• Effects of β-ionone and abscisic acid on the growth of tobacco and resistance to blue mold. Mimicry of effects of stem infection by Peronospora tabacina Adam

  1986cites this paper
• Carrot Flavor: Effects of Genotype, Growing Conditions, Storage, and Processing

  1985cites this paper
• COMPUTER ASSISTED QUANTITATION OF CARROT VOLATILES

  1982cites this paper
• Synthese von (−)-(5R,6S)-5,6-Epoxy-5,6-dihydro-β-ionon

  1981cites this paper
• The application of gas chromatography to food analysis.

  1979cites this paper
• Recent Developments in the Field of Naturally-Occurring Aroma Components

  1979cites this paper
• Isoprenoids and Alkaloids of Tobacco

  1977cites this paper
• Biogenesis of aroma constituents of fruits and vegetables.

  1976cites this paper
• Über die säurekatalysierte Umlagerung von β-Jonon-5,6-epoxid

  1974cites this paper
• FLAVOR QUALITY AND STABILITY OF POTATO FLAKES

  1972cites this paper
• Odor and flavor compounds from lipids.

  1972cites this paper
• BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION

  1971cites this paper
• CARROT VOLATILES..: 1. Characterization and Effects of Canning and Freeze Drying

  1971cites this paper
• Flüchtige Aromastoffe in Lebensmitteln

  1970cites this paper
• Sur la composition de l'arôme de thé. III. Identification de deux cétones apparentées aux ionones

  1969cites this paper