Odorants Contributing to Warmed‐Over Flavor (WOF) of Refrigerated Cooked Beef
- 1 November 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (6) , 1271-1275
- https://doi.org/10.1111/j.1365-2621.1996.tb10977.x
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Detection of Odor Defects in Boiled Cod and Trout by Gas Chromatography-Olfactometry of Headspace SamplesJournal of Agricultural and Food Chemistry, 1995
- Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samplesLwt - Food Science and Technology, 1995
- Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw materialJournal of Agricultural and Food Chemistry, 1993
- Detection of potent odorants in foods by aroma extract dilution analysisTrends in Food Science & Technology, 1993
- Maillard Reaction Products and Lipid OxidationPublished by American Chemical Society (ACS) ,1992
- Chemical and Sensory Evaluation of Flavor in Untreated and Antioxidant-Treated MeatPublished by American Chemical Society (ACS) ,1992
- Evaluation of potent odorants in roasted beef by aroma extract dilution analysisZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentationZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution AnalysisJournal of Food Science, 1991
- MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEATPublished by Elsevier ,1987