• DOI:10.1007/S002170100349
Corpus ID: 95248775

Contribution of volatile compounds to the flavor of cooked asparagus

@article{Ulrich2001ContributionOV,
  title={Contribution of volatile compounds to the flavor of cooked asparagus},
  author={D. Ulrich and E. Hoberg and T. Bittner and W. Engewald and Kathrin Meilchen},
  journal={European Food Research and Technology},
  year={2001},
  volume={213},
  pages={200-204}
}

D. Ulrich, E. Hoberg, +2 authors Kathrin Meilchen

Published 2001

Chemistry

European Food Research and Technology

Abstract. The contribution of volatile compounds to the flavor of cooked asparagus was evaluated with the aid of gas chromatography in combination with five different detectors – MSD, PND, AED, FID, and the human nose (GCO). The objectives of this study were to estimate the key odor sensations and their contribution to the aroma in liquid extracts of cooked asparagus. A totality of 36 odorants were identified by mass spectrometry supported by element specific detection. This study especially… CONTINUE READING

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