High Enantiomeric Excess of the Flavor Relevant 4-Alkyl-Branched Fatty Acids in Milk Fat and Subcutaneous Adipose Tissue of Sheep and Goat
Author:
Affiliation:
1. University of Hohenheim, Institute of Food Chemistry (170b), Garbenstraße 28, 70593 Stuttgart, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf505452u
Reference34 articles.
1. Volatile medium chain fatty acids and mutton flavor
2. The contribution of 4-methyloctanoic (hircinoic) acid to mutton and goat meat flavour
3. AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS
4. Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides
5. König, W. A.Gas chromatographic enantiomer separation with modified cyclodextrins;Hüthig Buch Verlag:Heidelberg, Germany, 1992; p168.
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