【序号】:1 【作者】: 【题名】:2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf970990g 【序号】:2 【作者】: 【题名】:New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf301489j 【序号】:3 【作者】: 【题名】:Application of Gas Chromatography-Olfactometry to Flavor Creation 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/bk-2001-0782.ch002 【序号】:4 【作者】: 【题名】:Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf403024t