A novel method for beef potentiator preparation and identification of its characteristic aroma compounds-Reference-Cited by-同舟云学术

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A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

Published:2013-12-04 Issue:8 Volume:94 Page:1648-1656
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gao Xianli¹²,Yan Shuang¹²,Yang Bao³,Lu Jian¹²,Jin Zhao¹²

Affiliation:

1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology; Jiangnan University; Wuxi 214122 China

2. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China

3. South China Botanical Garden; Chinese Academy of Sciences; Guangzhou 510650 China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6472/fullpdf

Reference30 articles.

1. Research advance of preparing of meat flavor;Li;Sci Technol Food Ind,2010

2. Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression;Song;J Chromatogr A,2012

3. Changes in aroma characteristics of simulated beef flavour by soy protein isolate assessed by descriptive sensory analysis and gas chromatography;Moon;Food Res Int,2007

4. Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef;Song;Flavour Fragr J,2008

5. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste;Gao;Int J Food Sci Technol,2011

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