ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of dehydrated cabbage samples were collected and then analyzed by gas chromatography. Quantitative measurements were made of the individual components and results compared with those for fresh cabbage. Many differences were observed, in general indicating the poor nature of the preserved product as a substitute for the fresh vegetable. In particular allyl cyanide (3-butene nitrite) was much increased in the dehydrated samples, whereas the important allyl isothiocyanate was virtually lost altogether. Keeping qualities of the dehydrated samples were also investigated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb01984.x
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