Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis
Author:
Affiliation:
1. School of Perfume and Aroma Technology, Shanghai Institute of Technology
2. Shanghai Research Institute of Fragrance and Flavor Industry
3. Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/22/2/22_245/_pdf
Reference25 articles.
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2. Amira, M. B., Hanene, J. H., Madiha, D., Imen, B., Mohamed, H., and Abdelhamid, C. (2010). Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata). Int. J. Food Sci. Technol., 45, 113-123.
3. Bermudez, R., Franco, I., Franco, D., Carballo, J., and Lorenzo, J. M. (2012). Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed. Meat Sci., 92, 394-9.
4. Brunton, N. P., Cronin, D. A., and Monahan, F. J. (2002). Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Frag. J., 17, 327-334.
5. Calkins, C. R. and Hodgen, J. M. (2007). A fresh look at meat flavor. Meat Sci., 77, 63-80.
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