Identification and synthesis of new volatile molecules found in extracts obtained from distinct parts of cooked chicken

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11752-11763

  Delort, Estelle ^a   Velluz, Alain ^a   Frérot, Eric ^a   Rubin, Mark ^a   Jaquier, Alain ^a   Linder, Simon ^a   Eidman, Kirk F ^b   MacDougall, Brian S ^b  

^a Email:   (Switzerland)

^b Firmenich Inc   (United States)

Author keywords

aroma compounds; Bresse chicken; chicken; cooked fat; GC MS; poultry; roasted fat; roasted juice; roasted skin

Indexed keywords

AROMA COMPOUNDS; BRESSE CHICKEN; CHICKEN; COOKED FAT; GC/MS; ROASTED FAT; ROASTED JUICE; ROASTED SKIN;

ALDEHYDES; ANIMALS; CALCINATION; CHEMICAL ANALYSIS; KETONES; MASS SPECTROMETERS; MASS SPECTROMETRY; MOLECULES; ORGANIC COMPOUNDS;

SYNTHESIS (CHEMICAL);

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COOKING; MASS FRAGMENTOGRAPHY; MEAT; SYNTHESIS;

ANIMALS; CHICKENS; COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT; VOLATILE ORGANIC COMPOUNDS;

EID: 80455134772     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2023066     Document Type: Article

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