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Brauss M . S . J. J. Agric. Food Chem. 1999, 47, 2055-2059. 12. J. J. Agric. Food Chem. 1998, 46, 22872292. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. ch004 1 2 2 Givaudan Roure Flavors Ltd. , CH-8600 Dübendorf, Switzerland The F L A V O R S P A C E method allows the measurement of fast dynamic changes of flavor components reaching the nose during eating of food. F L A V O R S P A C E - measurements are performed on a commercial quadrupole mass spectrometer, equipped with an APCI (Atmospheric Pressure Chemical Ionization) ion source with a modified interface (1).
ACS Symposium Series; American Chemical Society: Washington, DC, 2000. 00 Figure 4. GC of corn cracker solvent extract. 1 dimethylpyrazine, 2 nonanal, 3 ethyloctanoate, 4 acetic acid, 5 isolongifolene, 6 (E)-2nonenal, 7 caryophyllene, 8 butanoic acid, 9pentanoic acid, 10 diallyltrisulfide, 11 (E,E)-2,4decadienal, 12 hexanoic acid, 13 ethyllactyllactate, 14 hexenoic acid, 15 caryophyllene epoxide, 16 octanoic acid, 17 sorbic acid, 18 nonanoic acid, 19 2-methoxy-4-vinylphenol, 20 decanoic acid, 21 dodecanoic acid Abundanc 1 2 3 4 5 7 Figure 5.
J. Agric. Food Chem. 1973, 21, 560. : J. Agric. Food Chem. 1972, 20, 189. ; Nemoto, Y . , J. Agric. Food Chem. 1977, 25, 1165. , Agric. Biol. Chem. 1976, 40, 2231. , Agric. Biol. Chem. 1975, 39, 2303. , Phytochem. 1976, 15, 1633. , Veränderung des Erdbeeraromas bei Reifung, und Verarbeitung. IFU Symposium: Aromastoffe in Früchten und Fruchtsäften, Bern 1978. , The Scent of Orchids, Elsevier, Amsterdam, 1993. ; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. Chapter 5 Wound Response in Plants: An Orchestrated Flavor Symphony 1 P.