Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression-Reference-Cited by-同舟云学术

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

Published:2012-09 Issue: Volume:1254 Page:115-124
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Song Shiqing,Zhang Xiaoming,Xiao Zuobing,Niu Yunwei,Hayat Khizar,Eric Karangwa

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference42 articles.

1. Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

2. Water-soluble precursors of beef flavour: I. Effect of diet and breed

3. Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

4. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

5. The role of triglycerides and phospholipids in the aroma of cooked beef

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