Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 16, 2004, Pages 5168-5174

  Estévez, Mario ^a   Ventanas, Sonia ^a   Ramírez, Rosario ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

BHT; Fatty acids; Lipid derived volatiles; Liver pat s; Rosemary; Sage; Volatile terpenes

Indexed keywords

1 LIMONENE; 1 OCTEN 3 OL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; CAMPHOR; CARYOPHYLLENE; CINEOLE; DEC 2 ENAL; DECA 2,4 ENAL; ESSENTIAL OIL; HEPT 4 ENAL; HEXAN 1 OL; HEXANAL; LINALOOL; MYRCENE; NON 2 ENAL; NONANAL; OCT 2 ENAL; OCTANAL; PENTANOL; PINENE; POLYUNSATURATED FATTY ACID; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; FATTY ACID OXIDATION; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; LIPID COMPOSITION; LIPID OXIDATION; MASS SPECTROMETRY; ROSEMARY; SWINE; VOLATILIZATION;

DRYOBALANOPS; ROSMARINUS OFFICINALIS; SALVIA; SUIDAE; SUS SCROFA;

EID: 3843139626     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0496705     Document Type: Article

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