Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging-Reference-Cited by-同舟云学术

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Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging

Published:2024-05-08 Issue:20 Volume:72 Page:11597-11605
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rigling Marina¹,Höckmeier Laura¹,Leible Malte²,Gibis Monika²^ORCID,Weiss Jochen²^ORCID,Zhang Yanyan¹^ORCID

Affiliation:

1. Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany

2. Department of Food Material Science, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany

Funder

Forschungskreis der Ern?hrungsindustrie

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01538

Reference31 articles.

1. Das Rächern - aus der Sicht der Chemie

2. Fleisch und Erzeugnisse aus Fleisch

3. Sikorski, Z.; Sinkiewicz, I. Smoking: Traditional, 01238473. 2014.

4. Quality and safety monitoring production of boiled-smoked sausages

5. Cooked Sausages

Cited by 1 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. Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages;Food Research International;2024-08

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