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50 Years of Aroma and Odor Chemistry

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 Krammer Holzminden

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50 Years of Aroma and Odor Chemistry

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  1. 50 Years of Aroma and Odor Chemistry Ron Buttery USDA, Western Regional Research Center Albany, California

  2. MAJOR CO-WORKERS Louisa Ling Richard Seifert Dan Guadagni Roy Teranishi Gary Takeoka

  3. Post-Docs (Tomato Studies) Gerhard Krammer Holzminden Florian Mayer Valley

  4. STUDIES ON AROMA AND ODOR COMPOUNDS 1 2 • FOOD VOLATILES PLANT VOLATILES • That effect humans That effect insects

  5. 2-acetyl-1-pyrroline After identification in rice also found in Bread Dry Milk Popcorn Carp Cocoa Lobster Wine Green Tea Soy sauce Ham Yeast extract Tortilla Chips etc.

  6. Compound Threshold m g / 1000L 2-isobutyl-3-methoxypyrazine 2 2-hexyl-3-methoxypyrazine 1 2-isopropyl-3-methoxypyrazine 2 2-propyl-3-methoxypyrazine 6 2-ethyl-3-methoxypyrazine 400 2-methyl-3-methoxypyrazine 4000 2-isobutylpyrazine 400000 2-methoxypyrazine 700000 2,5-dimethylpyrazine 1800000

  7. 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

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