Volatile flavours in raw egg yolk of hens fed on different diets

Journal of the Science of Food and Agriculture

Volumn 91, Issue 11, 2011, Pages 2061-2065

  Plagemann, Ina ^a   Zelena, Kateryna ^a   Krings, Ulrich ^a   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Feeding; Laying hens; Thin layer high vacuum distillation; Volatile flavour; Yolk

Indexed keywords

RAPESEED OIL; SULFUR DERIVATIVE; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ANIMAL; ANIMAL DISEASE; ANIMAL HUSBANDRY; BRASSICA; CHEMISTRY; CHICKEN; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DISTILLATION; EGG YOLK; FEMALE; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; ODOR; ONION; REVIEW; TASTE;

ANIMAL HUSBANDRY; ANIMALS; BRASSICA; CHICKENS; DIET; DISTILLATION; EGG YOLK; FEMALE; HUMANS; ONIONS; PLANT OILS; SMELL; SULFUR COMPOUNDS; TASTE; VOLATILE ORGANIC COMPOUNDS;

ALLIUM CEPA; BRASSICA NAPUS; BRASSICA OLERACEA VAR. CAPITATA; GALLUS GALLUS;

EID: 79960080597     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4420     Document Type: Review

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