POTENT ODORANTS CAUSING THE WARMED-OVER FLAVOR IN BOILED BEEF

被引：22

作者：

KONOPKA, UC ^{[1
]}

GROSCH, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,LICHTENBERGSTR 4,W-8046 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 193卷 / 02期

关键词：

D O I：

10.1007/BF01193360

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The flavour compounds showing higher odour units resulting from peroxidation of unsaturated fatty acids were analysed comparatively in freshly boiled beef and in a stored (48 h, 4-degrees-C) sample exhibiting warmed-over flavour. The results obtained by aroma extract dilution analysis revealed that this flavour was mainly caused by hexanal, 1-octen-3-one, (E)- and (Z)-2-octenal, (Z)-2-nonenal, (E, E)-2,4-nonadienal and trans-4,5-epoxy-(E)-2-decenal.

引用

页码：123 / 125

页数：3

共 20 条

[1]

ANGELO AJS, 1987, J FOOD SCI, V52, P1163

[2]

Bailey M. E., 1980, In 'The analysis and control of less desirable flavors in foods and beverages' [see FSTA (1981) 13 12G820]., P31

[3] INTENSIVE NEUTRAL ODORANTS OF LINDEN HONEY - DIFFERENCES FROM HONEYS OF OTHER BOTANICAL ORIGIN [J].

BLANK, I ;

FISCHER, KH ;

GROSCH, W .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 189 (05) :426-433

[4]

Cross H. R., 1987, WARMED OVER FLAVOR M, P1

[5] ON AUTOXIDATION OF METHYL LINOLEATE IN WATER .3. CHROMATOGRAPHIC SEPARATION OF WATER-SOLUBLE REACTION PRODUCTS [J].

ESTERBAU.H .

FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1968, 70 (01) :1-&

[6]

GASSER U, 1988, Z LEBENSM UNTERS FOR, V186, P489

[7]

GUTH H, 1990, LEBENSM WISS TECHNOL, V23, P59

[8]

GUTH W, 1991, LEBENSM WISS TECHNOL, V23, P513

[9]

Pearson A. M., 1977, Advances in Food Research, V23, P1, DOI 10.1016/S0065-2628(08)60326-2

[10]

PEARSON AM, 1983, ACS SYM SER, V215, P287

← 1 2 →