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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