Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

European Food Research and Technology

Volumn 219, Issue 5, 2004, Pages 452-454

  Cerny, Christoph ^a   Guntz, Renée ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

Aroma extract dilution analysis; Egg yolk; Lipid oxidation; Simultaneous distillation extraction; Strecker degradation

Indexed keywords

DISTILLATION; EXTRACTION; FATTY ACIDS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; PHOSPHOLIPIDS;

AROMA EXTRACT DILUTION ANALYSIS; EGG YOLK; LIPID OXIDATION; SIMULTANEOUS DISTILLATION; STRECKER DEGRADATION;

AMINO ACIDS;

EID: 10044227483     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1000-8     Document Type: Article

References (20)

1. Belitz HD, Grosch W, Schieberle P (2001) Food chemistry, 5th edn. Springer, Berlin Heidelberg New York (in German)
2. MacLeod AJ, Cave SJ (1975) J Sci Food Agric 26:351-360
3. MacLeod AJ, Cave SJ (1976) J Sci Food Agric 27:799-806
4. Rayner ET, Dupuy HP, Legendre MG, Schuller WH (1980) Poult Sci 59:2348-2351
5. Hsu SY, Chen TC (1981) Flavor volatiles of scrambled egg products as affected by composition. In: Benving G, Scheele CW, Simons (eds) Quality of eggs. Spelderholt Institute for Poultry Research, Beeksbergen, pp 135-143
6. Umano K, Hagi Y, Shoji A, Shibamoto T (1990) J Agric Food Chem 38:461-464
7. Lai C, Chyau C, Yang S (1990) Taiwan Nongye Huaxue Yu Shipin Kexue 38:71-79 (in Chinese)
8. Matiella JE, Hsieh TCY (1991) J Food Sci 56:387-390
9. Warren MW, Larick DK, Ball HR (1995) J Food Sci 60:79-97
10. Boelens Aroma Chemical Information Service (1999) VCF 00 Database of volatile compounds in food. BACIS, Huizen
11. Nickerson GB, Likens ST (1966) J Chromatogr 21:1-5
12. Ulrich F, Grosch W (1987) Z Lebensm Unters Forsch 184:277-284
13. Umano K, Hagi Y, Shoji A, Shibamoto T (1990) J Agric Food Chem 38:461-464
14. Lai CW, Chyau CC, Yang SC (2000) Taiwan Nongye Huaxue Yu Shipin Kexue 38:71-79 (in Chinese)
15. Privett OS, Blank ML, Schmitt JA (1962) J Food Sci 27:463-468
16. Grosch W (1987) Reactions of hydroperoxides-products of low molecular weight. In: Chan HW (ed) Autoxidation of unsaturated lipids. Academic, London, pp 95-137
17. Lin J, Blank I (2003) J Agric Food Chem 51:4364-4369
18. Schieberle P, Grosch W (1989) Bread flavor. In: Parliament TH, McGorrin RJ, Ho CT (eds) Thermal generation of aromas. American Chemical Society, Washington DC, pp 258-267
19. Kloos G (1973) Z Lebensm Unters Forsch 151:1-6 (in German)
20. Tunmann P, Silberzahn H (1961) Z Lebensm Unters Forsch 115:121-128 (in German)