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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
⺠Two techniques for obtaining aroma extracts during cooking and during eating from fresh and frozen lamb have been developed. ⺠GC-O profiles were composed of 44 odour zones, comprising at least 54 aroma compounds of which 45 could be identified. ⺠2-isopropyl-3-methoxypyrazine, 2-methylbenzaldehyde and vanillin have been reported for the first time in lamb. ⺠Ethyl hexanoate and butanoic and 3-methylbutanoic acids showed an important role in frozen samples. ⺠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
Journal: Food Chemistry - Volume 129, Issue 4, 15 December 2011, Pages 1909-1918
نویسندگان
Mónica Bueno, Virginia C. Resconi, M. Mar Campo, Juan Cacho, Vicente Ferreira, Ana Escudero,