Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

Meat Science

Volumn 124, Issue , 2017, Pages 15-24

  Song, Shiqing ^a   Tang, Qi ^a   Fan, Li ^a   Xu, Xiaodong ^a   Song, Ze ^a   Hayat, Khizar ^b   Feng, Tao ^a   Wang, Yifei ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Enzyme treated; Free fatty acid; GC MS; Lard; Partial least squares regression; Pork flavour

Indexed keywords

CHEMICAL REACTIONS; ENZYMES; FATTY ACIDS; GLYCOSYLATION; LEAST SQUARES APPROXIMATIONS; LINOLEIC ACID; MEATS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

DESCRIPTIVE SENSORY ANALYSIS; FLAVOUR PRECURSORS; FREE FATTY ACID; HEPTADECENOIC ACID; LARD; PARTIAL LEAST SQUARES REGRESSION; SENSORY ATTRIBUTES; VOLATILE COMPOUNDS;

VOLATILE FATTY ACIDS;

ELAIDIC ACID; FAT INTAKE; FATTY ACID; LARD; LINOLEIC ACID; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITOLEIC ACID; STEARIC ACID; STEARIC ACID DERIVATIVE; TRIACYLGLYCEROL LIPASE; VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; ANIMAL; FAT INTAKE; FEMALE; FOOD HANDLING; GLYCATION; HUMAN; HYDROLYSIS; LEAST SQUARE ANALYSIS; MALE; MASS FRAGMENTOGRAPHY; METABOLISM; MIDDLE AGED; PIG; RED MEAT; TASTE; YOUNG ADULT;

ADULT; ANIMALS; DIETARY FATS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, NONESTERIFIED; FEMALE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROLYSIS; LEAST-SQUARES ANALYSIS; LINOLEIC ACID; LIPASE; MAILLARD REACTION; MALE; MIDDLE AGED; OLEIC ACID; RED MEAT; STEARIC ACIDS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 84992715419     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.10.009     Document Type: Article

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