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International Journal of Food Properties Volume 10, 2007 - Issue 4
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Original Articles

Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma

Marisol Herrera-Jiménez Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Mexico
,
H. Escalona-Buendía Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, Jalisco, Mexico
,
Edith Ponce-Alquicira Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Mexico
,
R. Verde-Calvo Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, Mexico
&
Isabel Guerrero-Legarreta Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa, MexicoCorrespondence[email protected]
Pages 807-818 | Received 19 Sep 2005, Accepted 24 Jan 2007, Published online: 30 Oct 2007

Citations (10)

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Baohua Zhu, Tingting Hui & Xiaohui Li. (2023) Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis. Journal of Aquatic Food Product Technology 32:3, pages 304-320.
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Palanivel Ganesan & Soottawat Benjakul. (2010) Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging. International Journal of Food Properties 13:5, pages 1150-1160.
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Articles from other publishers (8)

Qi Lu, Jingjing Zhang, Xueqian Guo, Qingyu Lu & Xichang Wang. (2023) Characterization and split-split-plot analysis of steamed factors affecting the swimming crab (Portunus trituberculatus) flavor quality. Food Chemistry Advances 2, pages 100172.
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Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu & Qin Li. (2023) Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach. Food Chemistry: X 17, pages 100551.
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Yi Wu, LinZhu Li, WeiQiong Yuan, JianZhong Hu & ZhaoLin Lv. (2021) Application of GC × GC coupled with TOF–MS for the trace analysis of chemical components and exploration the characteristic aroma profile of essential oils obtained from two tree peony species (Paeonia rockii and Paeonia ostii). European Food Research and Technology 247:10, pages 2591-2608.
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Le Xu, Qiang Xia, Jinxuan Cao, Jun He, Changyu Zhou, Yuxing Guo & Daodong Pan. (2021) Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism. Ultrasonics Sonochemistry 71, pages 105358.
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Yurui Han, Hui Shen, Mouming Zhao & Weizheng Sun. (2018) Flavour binding mechanism between a typical meat flavour compound (nonanal) and porcine myofibrillar proteins with consideration of conformational changes. International Journal of Food Science & Technology 53:8, pages 1954-1961.
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Enbo Xu, Hongyan Li, Zhengzong Wu, Fang Wang, Xueming Xu, Zhengyu Jin & Aiquan Jiao. (2015) Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice. Journal of Food Science 80:1, pages C29-C39.
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Peter J. Watkins, Damian Frank, Tanoj K. Singh, Owen A. Young & Robyn D. Warner. (2013) Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review. Journal of Agricultural and Food Chemistry 61:15, pages 3561-3579.
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Elvia Hernández‐Hernández & Isabel Guerrero‐Legarreta. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 25 33 .

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