Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 16, 2005, Pages 6455-6462

  Aliani, Michel ^a   Farmer, Linda J ^a,b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

2 furanmethanethiol; 2 methyl 3 furanthiol; 3 methylthiopropanal; Chicken; Flavor precursors; IMP; Ribose; Ribose 5 phosphate; Thiamin

Indexed keywords

RIBOSE;

ANIMAL; ARTICLE; CHICKEN; GAS CHROMATOGRAPHY; HEAT; MASS FRAGMENTOGRAPHY; MEAT; ODOR; TASTE; VOLATILIZATION;

ANIMALS; CHICKENS; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; MEAT; ODORS; RIBOSE; TASTE; VOLATILIZATION;

EID: 23844556183     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050087d     Document Type: Article

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