Volatile flavor components of corn tortillas and related products

Buttery, Ron G.; Ling, Louisa C.

doi:10.1021/jf00055a023

Cited by 113Food composition and propertiesFood and Agricultural SciencesFermentation and Sensory Analysis

Volatile flavor components of corn tortillas and related products

Buttery, Ron G., Ling, Louisa C.·1995·Journal of Agricultural and Food Chemistry

DOI 10.1021/jf00055a023

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ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTVolatile Flavor Components of Corn Tortillas and Related ProductsRon G. Buttery and Louisa C. LingCite this: J. Agric. Food Chem. 1995, 43, 7, 1878–1882Publication Date (Print):July 1, 1995Publication History Published online1 May 2002Published inissue 1 July 1995https://doi.org/10.1021/jf00055a023RIGHTS & PERMISSIONSArticle Views794Altmetric-Citations84LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (592 KB) Get e-Alerts Get e-Alerts

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The threshold of guaiacol and 4-vinylguaiacol (V31) was reported to be 3 ppb.
“The threshold of guaiacol and 4-vinylguaiacol (V31) was reported to be 3 ppb [26,31].”
From Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry (2020) · cites this paper as [31]
The threshold of furfural (V3) was 3 ppm.
“The threshold of furfural (V3) was 3 ppm [31],”
From Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry (2020) · cites this paper as [31]

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Self-citation
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Authors: Buttery, R. G., & Ling, L. C.
Venue: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society (ACS)
Published: 1995-07
Volume: 43
Issue: 7
Pages: 1878-1882
ISSN: 0021-8561 (ISSN-L)
1520-5118
DOI: 10.1021/jf00055a023
OpenAlex: W1973185787
Cited by: 113
References: 0
Citations by year: 2025: 1 · 2024: 5 · 2023: 3 · 2022: 6 · 2021: 4 · 2020: 8 · 2019: 3 · 2018: 4 · 2017: 5 · 2016: 5 · 2015: 5 · 2014: 7 · 2013: 7 · 2012: 4
FWCI: 1.75
Type: journal article
Language: en
Open access: closed
Locations: Journal of Agricultural and Food Chemistry (publishedVersion)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: corn tortillas, volatile flavor compounds, flavor chemistry, Maillard reaction

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Volatile flavor components of corn tortillas and related products

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