Development of an enzymatic method to quantify methyl ketones from bacterial origin

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 9, 2002, Pages 2471-2474

  Fadda, Silvina G ^a   Lebert, André ^a   Talon, Régine ^a  

^a CEMAGREF   (France)

Author keywords

2 pentanone; Aroma; Fermented sausage; Methyl ketones; NADPH dependent alcohol dehydrogenase; Staphylococcus carnosus

Indexed keywords

2 PENTANONE; 2-PENTANONE; ACETONE; ALCOHOL DEHYDROGENASE; ALKANONE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; KETONE; NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE;

ACCURACY; ARTICLE; BACTERIUM; BACTERIUM CULTURE; CHEMICAL ANALYSIS; COMPARATIVE STUDY; ENZYME CHEMISTRY; ENZYME MECHANISM; ENZYME SPECIFICITY; FERMENTATION; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MEAT; METABOLISM; METHYLATION; NONHUMAN; REDUCTION; SENSITIVITY AND SPECIFICITY; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

ALCOHOL DEHYDROGENASE; BACTERIA; CHROMATOGRAPHY, GAS; FERMENTATION; INDICATORS AND REAGENTS; KETONES; MEAT PRODUCTS; METHYLATION; NADP; PENTANONES; SENSITIVITY AND SPECIFICITY; STAPHYLOCOCCUS;

EID: 0037165531     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011298v     Document Type: Article

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