50 years of aroma and odor chemistry
DESCRIPTION
50 Years of Aroma and Odor Chemistry. Ron Buttery USDA, Western Regional Research Center Albany, California. MAJOR CO-WORKERS. Louisa Ling Richard Seifert Dan Guadagni Roy Teranishi Gary Takeoka. Post-Docs (Tomato Studies). Gerhard KrammerHolzminden - PowerPoint PPT PresentationTRANSCRIPT
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50 Years of Aroma and Odor Chemistry
Ron Buttery
USDA, Western Regional Research Center
Albany, California
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MAJOR CO-WORKERS
Louisa Ling
Richard Seifert
Dan Guadagni
Roy Teranishi
Gary Takeoka
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Post-Docs (Tomato Studies)
Gerhard Krammer Holzminden
Florian Mayer Valley
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STUDIES ON AROMA AND ODOR COMPOUNDS
1 2• FOOD VOLATILES PLANT VOLATILES• That effect humans That effect insects
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2-acetyl-1-pyrroline
After identification in rice also found in
Bread Dry Milk
Popcorn Carp
Cocoa Lobster
Wine Green Tea
Soy sauce Ham
Yeast extract Tortilla Chips
etc.
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Compound Threshold g / 1000L
2-isobutyl-3-methoxypyrazine 2
2-hexyl-3-methoxypyrazine 1
2-isopropyl-3-methoxypyrazine 2
2-propyl-3-methoxypyrazine 6
2-ethyl-3-methoxypyrazine 400
2-methyl-3-methoxypyrazine 4000
2-isobutylpyrazine 400000
2-methoxypyrazine 700000
2,5-dimethylpyrazine 1800000
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FRESH TOMATO TOMATO PASTE
(Z)-3-HEXENAL DIMETHYL SULFIDE
(Z)-3-HEXENOL 3-METHYLBUTYRIC ACID
HEXANAL EUGENOL
1-PENTEN-3-ONE 1-NITRO-2-PHENYLETHANE
3-METHYLBUTANAL` METHIONAL
(E)-2-HEXENAL 3-METHYLBUTANAL
6-METHYL-5-HEPTEN-2-ONE BETA-DAMASCENONE
METHYL SALICYLATE
2-ISOBUTYLTHIAZOLE
BETA-IONONE
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