Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

Journal of Chromatography A

Volumn 1217, Issue 49, 2010, Pages 7788-7799

  Song, Shiqing ^a   Zhang, Xiaoming ^a   Hayat, Khizar ^a,b   Huang, Meigui ^a   Liu, Ping ^a   Karangwa, Eric ^a   Gu, Fenglin ^a   Jia, Chengsheng ^a   Xia, Shuqin ^a   Xiao, Zuobing ^c   Niu, Yunwei ^c  

^a JIANGNAN UNIVERSITY   (China)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

^c SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Beef base; Beeflike process flavour; Descriptive sensory analysis; GC O; PLSR

Indexed keywords

BEEF BASE; BEEFLIKE PROCESS FLAVOUR; DESCRIPTIVE SENSORY ANALYSIS; GC-O; PLSR;

CALCINATION; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY;

MEATS;

1 ACETYL 1 PYROLINE; 1 OCTEN 3 OL; 2 BUTANONE; 2 DECANONE; 2 ETHYL 3,6 DIMETHYLPYRAZINE; 2 METHYL 3 (METHYLTHIO)FURAN; 2 METHYL 3 MERANTHIOL; 2 PENTYLFURAN; 2 PENTYLPYRIDINE; 2 UNDECENAL; 2,4 DECADIENAL; 2,5 DIMETHYLTHIOPHENE; 3 METHYL 2 THIOPEHECARBOXALDEHYDE; BENZALDEHYDE; BIS (2 METHYL 3 FURYL)DISULFIDE; DECANAL; DELTA NONALACTONE; HEPTYL ALDEHYDE; HEXANAL; HEXANOIC ACID; ISOVALERALDEHYDE; NONANAL; SULFUROL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AMINO ACID ANALYSIS; AROMA; ARTICLE; BEEFLIKE PROCESS FLAVOR; CONTROLLED STUDY; CORRELATION ANALYSIS; DESCRIPTIVE RESEARCH; FLAVOR; HYDROLYSIS; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; ODOR; OLFACTOMETRY; PARTIAL LEAST SQUARES REGRESSION; PRIORITY JOURNAL; SENSORY ANALYSIS; SIMULATION;

AMINO ACIDS; ANIMALS; CATTLE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LEAST-SQUARES ANALYSIS; MEAT; MOLECULAR WEIGHT; ODORS; PEPTIDES;

EID: 78249247415     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2010.10.046     Document Type: Article

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