Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 25, 2004, Pages 7637-7643

  Ramírez, María Rosario ^a   Estévez, Mario ^a   Morcuende, David ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Culinary oil and fat; Deep frying; Meat; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; BENZALDEHYDE; DIMETHYL SULFIDE; FURAN DERIVATIVE; HYDROCARBON; KETONE; LARD; NITROGEN DERIVATIVE; OLIVE OIL; PENTANOL; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; SUNFLOWER OIL; TERPENE; VOLATILE AGENT;

ARTICLE; BUTTER; CONTROLLED STUDY; FRYING; GAS CHROMATOGRAPHY; GLYCATION; LIPID COMPOSITION; MASS SPECTROMETRY; MEAT; NONHUMAN; SOLID PHASE MICROEXTRACTION; SWINE;

HELIANTHUS; SUS SCROFA;

EID: 10644223430     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049207s     Document Type: Article

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