Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup-Reference-Cited by-同舟云学术

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Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup

Published:2016-09-14 Issue:4 Volume:10 Page:943-954
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Zhang Jiaying,Yang Zhuoyu,Yang Yayuan,Han Ling,Yu Qunli,Cao Hui,Zhang Wenhua

Funder

China Agriculture Research System

Sci-tech Support Plan of Gansu Province

National Nonprofit Agro-scientific Research

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-016-0657-5.pdf

Reference54 articles.

1. Ba HV, Oliveros MC, Ryu KS, Hwang L (2010) Development of analysis condition and detection of volatile compounds from cooked Hanwoo beef by SPME-GC/MS analysis. Korean Journal for Food Science of Animal Resources 30:73–86

2. Ba HV, Amna T, Hwang I (2013) Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci 94:480–488

3. Barbieri G, Bolzoni L, Parolari G, Virgili R, Buttini R, Careri M, Mangia A (1993) Flavor compounds of dry-cured ham. J Agric Food Chem 40:2389–2394

4. Bertrand B, Boulanger R, Dussert S, Ribeyre F, Berthiot L, Descroix F, Joët T (2012) Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chem 135:2575–2583

5. Calkins CR, Hodgen JM (2007) A fresh look at meat flavor. Meat Sci 77:63–80

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