Share

IDENTIFICATION OF VOLATILE FLAVOUR COMPOUNDS OF FRESH, FROZEN BEEF STEW AND A COMPARISON OF THESE WITH THOSE OF CANNED BEEF STEW.

Author(s) : PETERSON R. J., CHANG S. S.

Type of article: Article

Summary

132 COMPOUNDS WERE EITHER POSITIVELY OR TENTATIVELY IDENTIFIED. A COMPARISON OF THE VOLATILE COMPOUNDS AND THEIR RELATIVE AMOUNTS IN THE FRESH, FROZEN STEW WITH THOSE PREVIOUSLY IDENTIFIED IN CANNED STEW DEMONSTRATED DIFFERENCES. THIS DIFFERENCE WAS DUE MOSTLY TO THE GREATER NUMBER AND AMOUNTS OF THE OXYGEN-CONTAINING COMPOUNDS (ALCOHOLS, 2-ALKENALS, ESTERS, LACTONES, AND IONONES) FOUND IN THE FRESH, FROZEN STEW AS COMPARED WITH THE GREATER NUMBER AND AMOUNTS OF HYDROCARBONS AND NITROGEN AND/OR SULFUR-CONTAINING HETEROCYCLES FOUND IN THE CANNED STEW.

Details

  • Original title: IDENTIFICATION OF VOLATILE FLAVOUR COMPOUNDS OF FRESH, FROZEN BEEF STEW AND A COMPARISON OF THESE WITH THOSE OF CANNED BEEF STEW.
  • Record ID : 1983-1458
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1444-1448; 1453; 1 fig.; 1 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing