Capillary Gas Chromatography‐Mass Spectrometric Analysis of Cooked Ground Beef Aroma
- 1 November 1986
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 51 (6), 1427-1434
- https://doi.org/10.1111/j.1365-2621.1986.tb13826.x
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Volatile Components of a Yeast Extract CompositionJournal of Food Science, 1985
- Headspace sampling of cooked beef aroma using Tenax GCJournal of Agricultural and Food Chemistry, 1984
- Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef FlavorJournal of Food Science, 1982
- Compounds produced by the reaction of 2-hydroxy-3-methyl-2-cyclopenten-1-one with ammonia and hydrogen sulfideJournal of Agricultural and Food Chemistry, 1980
- Monocarbonyl Compounds in Boiled Beef Flavour. Comparison of Standardless Gas Chromatographic Identification and Combined Gas Chromatography — Mass SpectrometryMolecular Nutrition & Food Research, 1980
- Sulfur Containing Compounds in the Volatile Constituents of Boiled MeatMolecular Nutrition & Food Research, 1980
- SYMPOSIUM ON MEAT FLAVOR CHEMICAL BASIS FOR MEAT FLAVOR: A REVIEWJournal of Food Science, 1979
- Preparation of Some Thiophene-, Selenophene- and Furanthiols. Ionisation Potentials in Tautomer Analysis.Acta Chemica Scandinavica, 1977
- Volatile components of roasted filbertsJournal of Agricultural and Food Chemistry, 1972
- Volatile Compounds Formed on Roasting DL-α-Alanine with D-GlucoseAgricultural and Biological Chemistry, 1972