烘烤鸡肉挥发性风味物的微捕集和GC-MS分析

[1] Chicken flavor: The identification of some chemical components and the importance of sulfur compounds in the cooked volatiles fraction. MINOR L J,PEARSON A M,DAWSON L E,et al. Journal of Food Science . 1965

[2] Symposium on meat flavor: Chemical basis for meat flavor, a review. WASSERMAN A E. Journal of Food Science . 1979

[3] Quantitative study of roast chicken fat. NOLEAU I,TOULEMONDE B. Journal of Food Science and Technology . 1987

[4] A comparison of the flavour volatiles from cooked beef and pork meat systems. MOTTRAM D S,EDWARDS R A,MACFIE H J H. Journal of the Science of Food and Agriculture . 1982

[5] Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles. NONAKA M,BLACK D R,PIPPEN E L. Journal of Agricultural and Food Chemistry . 1967

[6] Volatiles from roasted byproducts of the poultry processing industry. WETTASINGHE M,VASANTHAN T,TEMELLI F,et al. Journal of Agricultural and Food Chemistry . 2000

[7] Studies on meat flavor, 2: A quantitative investigation of the volatile carbonyls and hydrocarbons in uncured and cured beef and chicken. RAMATHNAMN,RUBIN L J,DIOSADY L L. Journal of Agricultural and Food Chemistry . 1991

[8] The volatile components of irradiated beef and pork fat. CHAMPAGNE J R,NAWAR W W. Journal of Food Science . 1969

[9] Comparison of flavor thresholds of aliphatic lactones with those of fatty acids, ester,aldehydes, alcohols and ketones. SEIK T J,ALBIN I A,LINDSAY R C. Journal of Dairy Science . 1971

[1] Chicken flavor: The identification of some chemical components and the importance of sulfur compounds in the cooked volatiles fraction. MINOR L J,PEARSON A M,DAWSON L E,et al. Journal of Food Science . 1965

[2] Symposium on meat flavor: Chemical basis for meat flavor, a review. WASSERMAN A E. Journal of Food Science . 1979

[3] Quantitative study of roast chicken fat. NOLEAU I,TOULEMONDE B. Journal of Food Science and Technology . 1987

[4] A comparison of the flavour volatiles from cooked beef and pork meat systems. MOTTRAM D S,EDWARDS R A,MACFIE H J H. Journal of the Science of Food and Agriculture . 1982

[5] Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles. NONAKA M,BLACK D R,PIPPEN E L. Journal of Agricultural and Food Chemistry . 1967

[6] Volatiles from roasted byproducts of the poultry processing industry. WETTASINGHE M,VASANTHAN T,TEMELLI F,et al. Journal of Agricultural and Food Chemistry . 2000

[7] Studies on meat flavor, 2: A quantitative investigation of the volatile carbonyls and hydrocarbons in uncured and cured beef and chicken. RAMATHNAMN,RUBIN L J,DIOSADY L L. Journal of Agricultural and Food Chemistry . 1991

[8] The volatile components of irradiated beef and pork fat. CHAMPAGNE J R,NAWAR W W. Journal of Food Science . 1969

[9] Comparison of flavor thresholds of aliphatic lactones with those of fatty acids, ester,aldehydes, alcohols and ketones. SEIK T J,ALBIN I A,LINDSAY R C. Journal of Dairy Science . 1971