Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat-Reference-Cited by-同舟云学术

Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat

Published:2006-09-02 Issue:20 Volume:54 Page:7769-7777
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tikk Meelis¹,Tikk Kaja¹,Tørngren Mari Ann¹,Meinert Lene¹,Aaslyng Margit D.¹,Karlsson Anders H.¹,Andersen Henrik J.¹

Affiliation:

1. Department of Food Science, Danish Institute of Agricultural Sciences, P.O. Box 50, DK-8830 Tjele, Denmark; Danish Meat Research Institute, Maglegaardsvej 2, DK-4000 Roskilde, Denmark; and Department of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060145a

Reference28 articles.

1. Formation of Sulfur Aroma Compounds in Reaction Mixtures Containing Cysteine and Three Different Forms of Ribose

2. The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork

3. Volatile compounds produced in maiilard reactions involving glycine, ribose and phospholipid

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