A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

Meat Science

Volumn 98, Issue 4, 2014, Pages 622-628

  Bueno, Mónica ^a   Campo, M Mar ^a   Cacho, Juan ^a   Ferreira, Vicente ^a   Escudero, Ana ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Carbonyl compounds; Lamb flavour; Model; Odour activity values; Odour active compounds

Indexed keywords

CARBONYL COMPOUNDS; CHEMICAL COMPOUNDS; MODELS; VOLATILE FATTY ACIDS;

AROMA ACTIVES; AROMA COMPOUNDS; CROSS VALIDATION; DIMETHYLPYRAZINES; LONGISSIMUS DORSI; ODOUR ACTIVITY VALUES; ODOUR-ACTIVE COMPOUNDS; PARTIAL LEAST SQUARES;

ODORS; CARBONYL COMPOUNDS;

VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; COOKING; DOMESTIC SHEEP; MALE; MASS FRAGMENTOGRAPHY; MEAT; ODOR; PROCEDURES; STATISTICAL MODEL; TASTE;

ANIMALS; COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MALE; MEAT; MODELS, STATISTICAL; ODORS; SHEEP, DOMESTIC; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84905280901     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.019     Document Type: Article

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