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Table of Contents Continued Page
Materials and Methods 11
7 other sections not shown
acid hydrolysis alkaline components amino acids ammonia ammonium chloride amount anhydrous ethyl ether base reacting become steady browning reactions carrier gas Chemical reactions involved Chloride Salts color reaction comp'd concentration of n-pentanol cooking potatoes cubic centimeters disintegrated potatoes distillation of potatoes distilled water ethanol ether extract ethyl alcohol filter flavor and odor flavor components flavor materials glass vial glutamine grams higher alcohol hydrochloric acid hydrolysis initiation of reaction investigation kilograms of disintegrated Komarowsky reaction liters of distilled melting point apparatus method n-butanol nitrogen odor and flavor odor materials odor properties pentanol phenols potato oil potato starch product of hydrolysis pyrrolidonecarboxylic acid Reaction for n-Pentanol reaction for phenols Roto Vacuum Dryer round-bottom Pyrex bottle round-bottom Pyrex flask Salicylaldehyde secondary amines sodium hydroxide solvent Spectrophotometer Steam Distillation steam volatile potato steam-volatile odor steam-volatile potato odor tuber Vapor Fractometer various components volatile odor volatile oil volatile potato odor Wegner 1U