Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry-Reference-Cited by-同舟云学术

Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

Published:2022-06 Issue: Volume:163 Page:113472
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Moran Lara,Vivanco Carlos,Lorenzo José Manuel,Barron Luis Javier R.,Aldai Noelia^ORCID

Funder

Ministerio de Economía y Competitividad

Euskal Herriko Unibertsitatea

CYTED Ciencia y Tecnología para el Desarrollo

Axencia Galega de Innovación

Eusko Jaurlaritza

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

1. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry;Abilleira;Food Chemistry,2010

2. Appropriate extraction and methylation techniques for lipid analysis;Aldai,2012

3. Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb;Almela;Journal of Agricultural and Food Chemistry,2010

4. Código de caza. Edición actualizada a 21 de abril de 2022;Boletín Oficial del Estado,2022

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC–MS-O;Food Chemistry;2024-10

2. Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis;Food Science of Animal Resources;2024-07

3. Study and development of healthier and functional meat products;LWT;2023-11

4. Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation;Food Chemistry: X;2023-10

5. Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis;LWT;2023-10