Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

Analytica Chimica Acta

Volumn 703, Issue 2, 2011, Pages 204-211

  Lee, Sang Mi ^a   Kwon, Goo Young ^a   Kim, Kwang Ok ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Beef flavor; Gas chromatography coupled with time of flight mass spectrometry; Glutathione Maillard reaction products; Non targeted analysis; Partial least squares regression; Sensory attributes

Indexed keywords

GLUTATHIONE-MAILLARD REACTION PRODUCTS; NON-TARGETED; PARTIAL LEAST-SQUARES REGRESSION; SENSORY ATTRIBUTES; TIME OF FLIGHT MASS SPECTROMETRY;

AROMATIC COMPOUNDS; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; GLYCOSYLATION; MASS SPECTROMETERS; MASS SPECTROMETRY; MEATS; ORGANIC POLLUTANTS; REACTION PRODUCTS;

VOLATILE ORGANIC COMPOUNDS;

1 FURAN 2 YLPROPAN 2 ONE; 1H PYRROLE; 2 (FURAN 2 YLMETHYLDISULFANYLMETHYL)FURAN; 2 METHYLFURAN 3 THIOL; 2 METHYLTHIOPHENE; 2 PROPYLPYRAZINE; 3 SULFANYLPENTAN 2 ONE; FURAN 2 YLMETHANETHIOL; GLUTATHIONE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ADULT; ARTICLE; BEEF; CONTROLLED STUDY; FEMALE; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; HUMAN; METABOLOMICS; PARTIAL LEAST SQUARES REGRESSION; PRIORITY JOURNAL; SENSORY EVALUATION; TIME OF FLIGHT MASS SPECTROMETRY;

ANIMALS; CATTLE; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUTATHIONE; LEAST-SQUARES ANALYSIS; MAILLARD REACTION; MEAT; METABOLOMICS; VOLATILE ORGANIC COMPOUNDS;

EID: 80052263463     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.07.028     Document Type: Article

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