Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1201-1207

  Rivas Cañedo, Ana ^a   Juez Ojeda, Cristina ^a   Nuñez, Manuel ^a   Fernández García, Estrella ^a  

^a INIA   (Spain)

Author keywords

Beef; Dynamic headspace extraction; High pressure processing; SPME; Volatile compounds

Indexed keywords

COOKED BEEF; DIKETONES; DYNAMIC HEADSPACE; DYNAMIC HEADSPACE EXTRACTION; ETHYL ESTERS; EXTRACTION TECHNIQUES; GROUND BEEF; HIGH PRESSURE; HIGH PRESSURE PROCESSING; METHYL KETONES; REFRIGERATED STORAGES; SECONDARY ALCOHOLS; SOLID-PHASE MICROEXTRACTION; SPME; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

ALDEHYDES; ESTERIFICATION; ESTERS; ETHANOL; HIGH PRESSURE EFFECTS; KETONES; MEATS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION;

2 BUTANOL; 2 BUTANONE; 2 BUTOXYETHANOL; 2 ETHYLHEXANOL; 2 PROPANOL; 2,3 BUTANEDIOL; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ACETONE; BUTANOL; CARBON DISULFIDE; HEPTANE; HEPTANOL; HEXANAL; HEXANE; HEXANOL; ISOBUTYRIC ACID; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; LAURYL ALCOHOL; OCTANOL; PENTANE; PENTANOL; PROPANOL; PYRIDINE; TERPENE DERIVATIVE; TOLUENE; UNINDEXED DRUG;

ARTICLE; BEEF; CHEMICAL ANALYSIS; FOOD PROCESSING; FOOD STORAGE; FREEZING; MASS FRAGMENTOGRAPHY; SOLID PHASE MICROEXTRACTION;

EID: 77956614527     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.045     Document Type: Article

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