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Volatiles of cooked cabbage
Author(s) -
Macleod A. J.,
Macleod Glesni
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190509
Subject(s) - flavour , chemistry , relative species abundance , sampling (signal processing) , gas chromatography , food science , chromatography , abundance (ecology) , biology , ecology , computer science , filter (signal processing) , computer vision
A simple but effective sampling technique was used to collect the flavour volatiles of cooking cabbage. Using gas chromatography 35 components were obtained and most of these were identified using relative retention data and mass spectrum evidence. The relative abundance of each volatile was calculated.