Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

Meat Science

Volumn 94, Issue 4, 2013, Pages 480-488

  Van Ba, Hoa ^a   Amna, Touseef ^a   Hwang, Inho ^a  

^a Chonbuk National University   (South Korea)

Author keywords

Amino acid; Fatty acid; Maillard reaction; PH; Ribose; Volatile compound

Indexed keywords

LINOLENIC ACIDS; MAILLARD REACTION; MODEL SYSTEM; PH VALUE; PROBABLY CAUSE; PYRAZINES; RIBOSE; VOLATILE COMPOUNDS;

AMINO ACIDS; CHEMICAL REACTIONS; FATTY ACIDS; GLYCOSYLATION; LINOLEIC ACID; MEATS; PH; PH EFFECTS; THIOPHENE; UNSATURATED FATTY ACIDS;

VOLATILE ORGANIC COMPOUNDS;

AMINO ACID; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; PYRAZINE DERIVATIVE; RIBOSE; THIOL DERIVATIVE; THIOPHENE DERIVATIVE; UNSATURATED FATTY ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; DIET; GLYCATION; HUMAN; MEAT; METABOLISM; ODOR; PH; TASTE;

ALPHA-LINOLENIC ACID; AMINO ACIDS; DIET; FATTY ACIDS, UNSATURATED; HUMANS; HYDROGEN-ION CONCENTRATION; LINOLEIC ACID; MAILLARD REACTION; MEAT; MODELS, BIOLOGICAL; ODORS; OLEIC ACID; PYRAZINES; RIBOSE; SULFHYDRYL COMPOUNDS; TASTE; THIOPHENES; VOLATILE ORGANIC COMPOUNDS;

EID: 84877014279     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.029     Document Type: Article

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