Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating-Reference-Cited by-同舟云学术

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Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating

Published:2024-10 Issue: Volume:23 Page:101654
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Liu Junmei,Deng Siyang,Wang Jingfan,Huang Feng,Han Dong,Xu Ying,Yang Ping,Zhang Chunhui,Blecker Christophe

Funder

Department of Science and Technology of Shandong Province

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Reference46 articles.

1. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods;Aliani;Journal of Agricultural and Food Chemistry,2005

2. Characterization of warmed-over flavor compounds in surimi gel made from silver carp (Hypophthalmichthys molitrix) by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies;An;Journal of Agricultural and Food Chemistry,2022

3. Effect of ageing time on the volatile compounds from cooked horse meat;Beldarrain;Meat Science,2022

4. Quantification of character-impact odour compounds of roasted beef;Cerny;Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung,1993

5. Thermal oxidation rate of oleic acid increased dramatically at 140°C studied using electron spin resonance and GC–MS/MS;Chen;Journal of the American Oil Chemists’ Society,2019

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