Premium
FLAVOR VOLATILES OF SOME COOKED VEGETABLES
Author(s) -
MacLEOD A. J.,
MacLEOD GLESNI
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb01983.x
Subject(s) - flavor , food science , chemistry , gas chromatography , chromatography
SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of cooked vegetables were collected and analyzed by gas chromatography. The vegetables investigated were Brussels sprouts, cauliflower and runner beans and, in addition to the fresh vegetables, some preserved samples were examined. Quantitative measurements were made of the individual flavor components and the results were compared with those for fresh cabbage.