Gas Chromatographic-Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Celia Resconi, Virginia ^a   del Mar Campo, María ^a   Montossi, Fabio ^b   Ferreira, Vicente ^c   Sañudo, Carlos ^a   Escudero, Ana ^c  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b INSTITUTO NACIONAL DE INVESTIGACIÓN AGROPECUARIA INIA   (Uruguay)

^c UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aldehydes; Aroma compounds; Finishing feeds; Gas chromatography olfactometry; GC O; Ketones

Indexed keywords

2,4 HEPTADIENAL; 2,4-HEPTADIENAL; ALDEHYDE; ALKADIENE; KETONE; METHIONAL; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; CATTLE; CHEMISTRY; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; CROP; GAS CHROMATOGRAPHY; GROWTH, DEVELOPMENT AND AGING; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; METHODOLOGY; ODOR; RANDOMIZED CONTROLLED TRIAL; SOLID PHASE EXTRACTION; URUGUAY;

ALDEHYDES; ALKADIENES; ANALYTIC SAMPLE PREPARATION METHODS; ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; CATTLE; CHROMATOGRAPHY, GAS; COOKING; CROPS, AGRICULTURAL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KETONES; MALE; MEAT; ODORS; SOLID PHASE EXTRACTION; URUGUAY; VOLATILE ORGANIC COMPOUNDS;

ANIMALIA; FESTUCA ARUNDINACEA; HELIANTHUS; MEDICAGO SATIVA; TRIFOLIUM REPENS; ZEA MAYS;

EID: 84861977455     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02720.x     Document Type: Article

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