Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1619-1625

  Elmore, J Stephen ^a   Mottram, Donald S ^a   Enser, Michael ^b   Wood, Jeffrey D ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Aroma volatiles; Beef; Lipid oxidation; Polyunsaturated fatty acids

Indexed keywords

5,8,11,14,17 ICOSAPENTAENOIC ACID; ALDEHYDE; DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; LINOLENIC ACID; LINSEED OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PALM OIL; POLYUNSATURATED FATTY ACID; UNSATURATED FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; CHEMISTRY; COOKING; FAT INTAKE; GAS CHROMATOGRAPHY; LIPID COMPOSITION; LIPID OXIDATION; MASS SPECTROMETRY; MEAT; NONHUMAN; NUTRITIONAL VALUE; SKELETAL MUSCLE;

ALPHA-LINOLENIC ACID; ANIMAL FEED; ANIMALS; CATTLE; COOKERY; DIETARY FATS; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FISH OILS; LINSEED OIL; MEAT; MUSCLE, SKELETAL;

ANIMALIA; BOS TAURUS;

EID: 0032964371     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980718m     Document Type: Article

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