کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10543182 963485 2011 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
چکیده انگلیسی
► Two techniques for obtaining aroma extracts during cooking and during eating from fresh and frozen lamb have been developed. ► GC-O profiles were composed of 44 odour zones, comprising at least 54 aroma compounds of which 45 could be identified. ► 2-isopropyl-3-methoxypyrazine, 2-methylbenzaldehyde and vanillin have been reported for the first time in lamb. ► Ethyl hexanoate and butanoic and 3-methylbutanoic acids showed an important role in frozen samples. ► Furaneol was only important in samples directly collected from the mouth, and pyrazines in samples collected from the grill.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 129, Issue 4, 15 December 2011, Pages 1909-1918
نویسندگان
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