Volatile constituents of cooked bullfrog (Rana catesbeiana) legs

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 186-191

  Nóbrega, Ian C C ^a   Ataíde, Celene S ^a   Moura, Onofre M ^a   Livera, Alda V ^b   Menezes, Paulo H ^b  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

Author keywords

Aroma; Bullfrog; Gas chromatography mass spectrometry; Lipid oxidation; Volatiles

Indexed keywords

2 ACETYLTHIAZOLE; 2 NONENAL; 2,4 DECADIENAL; 2,6 NONADIENAL; ALDEHYDE; ALKADIENE; ALKANE; CYSTINE; OCTANOL; PHOSPHOLIPID; SULFUR AMINO ACID; THIAZOLE DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; BULLFROG; CONTROLLED STUDY; COOKING; DISTILLATION; FLAVOR; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIPID OXIDATION; MASS SPECTROMETRY; NONHUMAN; ODOR; SOLVENT EXTRACTION;

RANA CATESBEIANA;

EID: 33751565146     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.047     Document Type: Article

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