Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods
Author:
Affiliation:
1. Department of Food Science, Queen's University Belfast, and Agriculture, Food and Environmental Science Division, Department of Agriculture and Rural Development, Newforge Lane, Belfast BT9 5PX, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf050087d
Reference35 articles.
1. Mottram, D. S. Meat. InVolatile Compounds in Foods and Beverages; Maarse, H., Ed.; Marcel Dekker: New York, NY, 1991; pp 107−177.
2. Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide
3. The effect of pH on the formation of maillard-derived aroma volatiles using a cooked meat system
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