Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 9114-9122

  Christlbauer, Monika ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma extract dilution analysis; Beef; Carrot; Celery root; Leek; Onion; Pork

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; GAS CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; ODOR; SWINE; VEGETABLE;

ANIMALS; CATTLE; CHROMATOGRAPHY, GAS; COOKERY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MEAT; ODORS; SMELL; SWINE; VEGETABLES; VOLATILE ORGANIC COMPOUNDS;

ALLIUM CEPA; ALLIUM PORRUM; APIUM GRAVEOLENS RAPACEUM; APIUM GRAVEOLENS VAR. DULCE; DAUCUS CAROTA; LIGUSTICUM; SOLANUM TUBEROSUM;

EID: 70349909841     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9023189     Document Type: Article

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