Flavor Development

Encyclopedia of Meat Sciences

Volumn , Issue , 2014, Pages 436-441

  Pegg, R B ^a   Shahidi, F ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Aroma volatiles; Gas chromatography olfactometry (GC O); Heterocyclic compounds; Lipid oxidation; Maillard reaction; Melanoidins; Nitrites; Odor threshold values (OTV); Strecker degradation; Warmed over flavor (WOF)

Indexed keywords

CHEMICAL REACTIONS; FRAGRANCES; GAS CHROMATOGRAPHY; GLYCOSYLATION; MEATS; ODORS;

AROMA VOLATILES; GAS CHROMATOGRAPHY-OLFACTOMETRY (GC-O); HETEROCYCLIC COMPOUND; LIPID OXIDATION; MAILLARD REACTION; MELANOIDINS; NITRITES; ODOR THRESHOLDS; WARMED-OVER FLAVOR (WOF);

FLAVOR COMPOUNDS;

EID: 85018411480     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384731-7.00129-X     Document Type: Chapter

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