Human Nutrition Research Division, U. S. Department of Agriculture, Beltsville, Md.
Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 30, Issue 2, pages 280–285, March 1965
How to Cite
RODIN, J. O., HIMEL, C. M., SILVERSTEIN, R. M., LEEPER, R. W. and GORTNER, W. A. (1965), Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone. Journal of Food Science, 30: 280–285. doi: 10.1111/j.1365-2621.1965.tb00302.x
This phase of the study was supported by Stanford Research Institute and by Pineapple Research Institute of Hawaii. Published with the approval of the Director of the Pineapple Research Institute as Technical Paper No. 299.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- (Ms. rec'd 8/29/64.)
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