R
Roy Teranishi
Researcher at American Chemical Society
Publications - 47
Citations - 2809
Roy Teranishi is an academic researcher from American Chemical Society. The author has contributed to research in topics: Gas chromatography & Aroma. The author has an hindex of 24, co-authored 47 publications receiving 2698 citations.
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Journal ArticleDOI
Quantitative and sensory studies on tomato paste volatiles
TL;DR: The concentrations of 44 major aroma components of tomato paste were determined in this article, which indicated that the compounds most important to tomato paste aroma include dimethyl sulfide, beta-damascenone, β-ionone, 3-methylbutanal, 1-nitro-2-phenylethane, eugenol, methional, 3methylbutyric acid, 6-methyl-5-hepten-2one, phenylacetaldehyde, and linalool.
Journal ArticleDOI
Isolation of volatile components from a model system
Journal ArticleDOI
Fresh tomato aroma volatiles: a quantitative study
TL;DR: In this paper, a methode de piegeage sur Tenax suivie d'une separation par chromatographie gazeuse en colonne capillaire is described.
Journal ArticleDOI
Volatile constituents of apricot (Prunus armeniaca)
MonographDOI
Flavor chemistry : trends and developments
TL;DR: New Trends and Developments in Flavor Chemistry: An Overview New Aspects of the Biosynthesis of Chiral Flavor and Aroma Compounds in Plants and Microorganisms Aroma Development in Ripening Fruits Non-Volatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components Identification, Formation, and Flavor Impact Effect Effect of Sotolon: A Unique and Strongly Sweet Arom Compound Role of Oxidative Processes in the Formation and Stability of Fish Flavors Factors Affecting the Kinetics of the Formation of Alky