Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

Flavour and Fragrance Journal

Volumn 30, Issue 4, 2015, Pages 320-329

  Yang, Zheng ^a   Xie, Jianchun ^a   Zhang, Ling ^a   Du, Rongqiang ^a   Cao, Changchun ^a   Wang, Meng ^a   Acree, Terry ^b   Sun, Baoguo ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Maillard reaction; Meat aroma; Oxidized fat; Sensory assessment; Volatile compounds

Indexed keywords

AMINO ACIDS; ANIMALS; GAS CHROMATOGRAPHY; GLUCOSE; GLYCOSYLATION; MIXTURES; ODORS; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

AROMA EXTRACT DILUTION ANALYSIS; MAILLARD REACTION; MODEL REACTION SYSTEM; QUANTITATIVE CHANGES; REACTION MIXTURE; REDUCING SUGARS; SENSORY ASSESSMENT; VOLATILE COMPOUNDS;

SENSORY ANALYSIS;

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ALKANOL; CYSTEINE; FAT; FURAN DERIVATIVE; GLUCOSE; KETONE DERIVATIVE; LINOLEIC ACID; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID; PYRAZINE DERIVATIVE; PYRROLE DERIVATIVE; SATURATED FATTY ACID; THIAZOLE DERIVATIVE; THIOL DERIVATIVE; THIOPHENE DERIVATIVE; VOLATILE AGENT;

ADULT; AROMA; ARTICLE; CHICKEN; CHICKEN MEAT; COFFEE; DILUTION; FATTY ACID ANALYSIS; FEMALE; FLAVOR; GLYCATION; HUMAN; LIPID COMPOSITION; LIPID DEGRADATION; LIPID OXIDATION; MALE; MASS FRAGMENTOGRAPHY; NORMAL HUMAN; ODOR; SENSORY EVALUATION; SESAME; SOLID PHASE MICROEXTRACTION;

EID: 84931565799     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3248     Document Type: Article

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