Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 203-209

  Song, Shiqing ^a   Zhang, Xiaoming ^a   Hayat, Khizar ^a,c   Liu, Ping ^a   Jia, Chengsheng ^a   Xia, Shuqin ^a   Xiao, Zuobing ^b   Tian, Huaixiang ^b   Niu, Yunwei ^b  

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^c QUAID I AZAM UNIVERSITY   (Pakistan)

Author keywords

AV; Beef flavour precursor; P AV; PV; Tallow; Thermal oxidation

Indexed keywords

AV; P-AV; PV; TALLOW; THERMAL OXIDATION;

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; MEATS; VOLATILE ORGANIC COMPOUNDS;

OXIDATION;

1 OCTEN 3 OL; 2,4 DECADIENAL; 2,4 HEPTADIENAL; HEXANAL; PEROXIDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BEEF; FLAVOR; HEAT TREATMENT; MASS FRAGMENTOGRAPHY; OXIDATION; SOLID PHASE MICROEXTRACTION; TALLOW;

EID: 77955271542     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.010     Document Type: Article

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