AGRIS - International System for Agricultural Science and Technology

Effect of aging on volatile compounds in cooked beef

2015

Watanabe, A. | Kamada, G. | Imanari, M. | Shiba, N. | Yonai, M. | Muramoto, T.


Bibliographic information
Meat science
Volume 107 Pagination 12 - 19 ISSN 0309-1740
Publisher
Elsevier Ltd
Other Subjects
2-formyl-3-methylthiophene (pubchem cid: 79911); 3-dimethylpyrazine (pubchem cid: 22201); Cooked foods; Strecker degradation; Taste; 2-formylfuran (pubchem cid: 7362); Solid phase microextraction; Gas chromatography-mass spectrometry; 6-dimethylpyrazine (pubchem cid: 7938); 2-acetylthiazole (pubchem cid: 520108); Pyrazine (pubchem cid: 9261); Toluene (pubchem cid: 1140); Headspace analysis; Odor compounds; Benzeneacetaldehyde (pubchem cid: 998)
Language
English
Type
Journal Article; Text

2024-02-28
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