Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle)
Author:
Affiliation:
1. Ogawa & Company, Ltd., 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02843
Reference18 articles.
1. Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef
2. Characterization of Methyl-Branched Aldehyde Analogs as Potent Odorants in Ripe Natural Cheeses
3. Characterization of Epoxydecenal Isomers as Potent Odorants in Black Tea (Dimbula) Infusion
4. Identification of Potent Odorants Formed by Autoxidation of Arachidonic Acid: Structure Elucidation and Synthesis of (E,Z,Z)-2,4,7-Tridecatrienal
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