Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Flavour and Fragrance Journal

Volumn 23, Issue 3, 2008, Pages 185-193

  Song, Huanlu ^a   Xia, Lingjun ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Aroma extract dilution analysis (AEDA); Beef flavouring; Enzymatically hydrolysed beef; Gas chromatography olfactometry (GC O); Thermal reaction

Indexed keywords

DILUTION; DISTILLATION; ENZYME ACTIVITY; EXTRACTION; FLAVORS; HYDROLYSIS;

AROMA EXTRACT DILUTION ANALYSIS; DYNAMIC HEADSPACE SAMPLING METHOD; THERMAL REACTION MODEL;

AROMATIC COMPOUNDS;

2 METHYLBUTYRIC ACID; AMINO ACID; BUTANOL; DIALLYL DISULFIDE; DISULFIDE; FLAVORING AGENT; METHANETHIOL; PROPIONALDEHYDE; PYRAZINE DERIVATIVE; SUGAR; THIAZOLE; THIOL DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; BEEF; CHEMICAL COMPOSITION; CONTROLLED STUDY; DILUTION; DISTILLATION; EXTRACTION; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; OLFACTOMETRY;

EID: 44249087852     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1873     Document Type: Article

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