COMPOUNDS CONTRIBUTING TO MEAT FLAVOR

被引：45

作者：

FARMER, LJ ^{[1
]}

PATTERSON, RLS ^{[1
]}

机构：

[1] INST FOOD RES,BRISTOL LAB,BRISTOL BS18 7DY,ENGLAND

来源：

FOOD CHEMISTRY | 1991年 / 40卷 / 02期

关键词：

D O I：

10.1016/0308-8146(91)90103-U

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This communication reports the occurrence of five heterocyclic disulphides in the headspace volatiles from beef, three of which have not been reported previously in meat. Evidence is presented which indicates that two of these compounds contribute to the desirable aroma of cooked beef.

引用

收藏

页码：201 / 205

页数：5

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