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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 Florian MayerValley
STUDIES ON AROMA AND ODOR COMPOUNDS 12 FOOD VOLATILESPLANT VOLATILES That effect humansThat effect insects
2-acetyl-1-pyrroline After identification in rice also found in BreadDry Milk PopcornCarp CocoaLobster WineGreen Tea Soy sauceHam Yeast extractTortilla Chips etc.
Compound Threshold g / 1000 L 2-isobutyl-3-methoxypyrazine2 2-hexyl-3-methoxypyrazine1 2-isopropyl-3-methoxypyrazine2 2-propyl-3-methoxypyrazine6 2-ethyl-3-methoxypyrazine400 2-methyl-3-methoxypyrazine4000 2-isobutylpyrazine400000 2-methoxypyrazine700000 2,5-dimethylpyrazine1800000
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
I met Ron during my time as a “post-doc” at the USDA back in 1995 through First of all I hardly met another person who showed such great devotion.
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OUTLINE Definition Threshold Value Aroma Value Off Flavor Aroma Defects Individual Aroma Compounds.
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