2016
DOI: 10.1007/s12161-016-0657-5
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Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup

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Cited by 12 publications
(9 citation statements)
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“…In samgyetang, flavor variations are mainly affected by 5’-nucleotides, free amino acids, soluble sugars and volatile compounds ( Jayasena et al, 2015 ). However, even after being subjected to the processing stage, other essential nutrients, such as carbohydrates, lipids, micronutrients and soluble proteins, are less dissolved into broth ( Beluhan and Ranogajec, 2011 ; Takakura et al, 2014 ; Zhang et al, 2017 ). Therefore, this study aimed to enrich the samgyetang flavor through the addition of C. militaris mushroom.…”
Section: Resultsmentioning
confidence: 99%
“…In samgyetang, flavor variations are mainly affected by 5’-nucleotides, free amino acids, soluble sugars and volatile compounds ( Jayasena et al, 2015 ). However, even after being subjected to the processing stage, other essential nutrients, such as carbohydrates, lipids, micronutrients and soluble proteins, are less dissolved into broth ( Beluhan and Ranogajec, 2011 ; Takakura et al, 2014 ; Zhang et al, 2017 ). Therefore, this study aimed to enrich the samgyetang flavor through the addition of C. militaris mushroom.…”
Section: Resultsmentioning
confidence: 99%
“…). The loading of PCA was constructed to determine the possible volatile components that contributed to the distinction of all analyzed samples . The components that explain maximum variance in the data are given higher loading values; in contrast, other components that do not play an important role are assigned loading values close to 0 .…”
Section: Resultsmentioning
confidence: 99%
“…The bone by‐product also be adopted to prepare nutritional foods for human, such as bone extract, bone juice, bone powder, etc (Yang, Cheng, Chen, & Shi, ). Other than these applications, recently, bone by‐product has been used to prepare protein and functional peptides (Fan, Tan, Tu, Feng, & Ming, ; Xiong, ), make nutritional and flavoring bone soup (Zhang et al, ; Zhang, Wang, Wang, & Zhang, ), to produce food condiment with combination of mushroom (Liu, Zheng, Zhou, & Sun, ), and produce bone extract flavor (Hui et al, ; Zhang, Wang, Quan‐Wen, & Huang, ) and superfine bone powder (Zhang, Zhang, Xiong, Mingming, & Zhuang, ). However, the bone meal is showing obviously fishy smell and less meaty taste (Li, Li, & He, ; Xiong, ; Zhang, Wang, Wang, & Zhang, ), which prevents or limits the bone meal from being used as a food ingredient.…”
Section: Introductionmentioning
confidence: 99%