{"title":"食品香精中的简单酚和酚类化合物。","authors":"J A Maga","doi":"10.1080/10408397809527255","DOIUrl":null,"url":null,"abstract":"Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 4","pages":"323-72"},"PeriodicalIF":0.0000,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527255","citationCount":"170","resultStr":"{\"title\":\"Simple phenol and phenolic compounds in food flavor.\",\"authors\":\"J A Maga\",\"doi\":\"10.1080/10408397809527255\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.\",\"PeriodicalId\":75749,\"journal\":{\"name\":\"CRC critical reviews in food science and nutrition\",\"volume\":\"10 4\",\"pages\":\"323-72\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1978-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/10408397809527255\",\"citationCount\":\"170\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CRC critical reviews in food science and nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/10408397809527255\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CRC critical reviews in food science and nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/10408397809527255","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Simple phenol and phenolic compounds in food flavor.
Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.
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