Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression

Journal of Chromatography A

Volumn 1254, Issue , 2012, Pages 115-124

  Song, Shiqing ^a   Zhang, Xiaoming ^b   Xiao, Zuobing ^a   Niu, Yunwei ^a   Hayat, Khizar ^c   Eric, Karangwa ^b  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c Tobe Camp University Road Abbottabad   (Pakistan)

Author keywords

Descriptive sensory analysis; Electronic nose; GC MS; Maillard reaction; Meat flavour; Oxidized tallow

Indexed keywords

DESCRIPTIVE SENSORY ANALYSIS; ELECTRONIC NOSE; GC-MS; MAILLARD REACTION; OXIDIZED TALLOW;

ARTIFICIAL ORGANS; GAS CHROMATOGRAPHY; GLYCOSYLATION;

OXIDATION;

VOLATILE AGENT;

ACCURACY; ANALYTIC METHOD; AROMA; ARTICLE; BEEF; CONTROLLED STUDY; CORRELATION ANALYSIS; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; GLYCATION; MASS FRAGMENTOGRAPHY; OXIDATION; PARTIAL LEAST SQUARES REGRESSION; PRIORITY JOURNAL; SENSORY ANALYSIS;

ANALYSIS OF VARIANCE; ANIMALS; CATTLE; FATS; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LEAST-SQUARES ANALYSIS; MAILLARD REACTION; MEAT; ODORS; OXIDATION-REDUCTION;

EID: 84864983841     PISSN: 00219673     EISSN: 18733778     Source Type: Journal    
DOI: 10.1016/j.chroma.2012.07.056     Document Type: Article

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