Effect of fat content on flavour release from sausages

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 396-403

  Carrapiso, Ana I ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

APCI MS; Cooking; Fat content; Flavour release; Meat emulsion; Nosespace; Sausages

Indexed keywords

2 METHYLBUTYRIC ACID ETHYL ESTER; BUTYRIC ACID; FAT; ISOVALERALDEHYDE; UNCLASSIFIED DRUG; VOLATILE FATTY ACID;

ARTICLE; COOKED FOOD; FAT CONTENT; FLAVOR; MASTICATION; MEAT; PHYSICAL CHEMISTRY; RAW FOOD;

EID: 33846908700     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.037     Document Type: Article

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