| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543182 | Food Chemistry | 2011 | 10 Pages |
Abstract
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.
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Physical Sciences and Engineering
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Authors
Mónica Bueno, Virginia C. Resconi, M. Mar Campo, Juan Cacho, Vicente Ferreira, Ana Escudero,