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- W4247671084 abstract "The sodium hydroxide soluble fraction of the flavor of roasted starch has characteristic fragrant odor, and this fraction was subjected to gas-liquid chromatographies and gas chromatographmass spectroscopies.As sweet fragrant flavor, 5-methylcyclopent-2-en-2-ol-1-one and maltol were separated and identified by MS and IR spectroscopies and these compounds have so-called sugary flavor.The following five phenolic compounds; phenol, m-cresol, pyrocatechol, resorcinol and homocatechol, were identified by MS spectroscopies. These phenolic compounds, especially homocatechol, have strong characteristic smoky flavor which are supposed to be concerned with flavor of roasted starch." @default.
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- W4247671084 date "1970-01-01" @default.
- W4247671084 modified "2023-10-14" @default.
- W4247671084 title "Studies on Flavor of Roasted Starch" @default.
- W4247671084 doi "https://doi.org/10.3136/nskkk1962.17.391" @default.
- W4247671084 hasPublicationYear "1970" @default.
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