Fortschrittsbericht Hühnerfleischaroma — Bildung, Zusammensetzung und Gewinnung 1. Mitt. Aromavorläufer

Schliemann, J.; Wölm, G.; Schrödter, R.; Ruttloff, H.

doi:10.1002/food.19870310110

Cited by 10 publications

(2 citation statements)

References 27 publications

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“…Nonanal is an oxidation product of oleic acid, hexanal and 2,4-decadienal are major volatile oxidation products of linoleic acid. Oleic acid and linoleic acid are the two most abundant unsaturated fatty acids of pork (Schliemann et al, 1987). Shahidi et al (1987) reported a linear relationship among hexanal content, sensory scores and Thiobarbituric acid (TBA) of cooked ground pork.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky

Chen¹,

Liu²,

Chen³

2002

Asian Australas. J. Anim. Sci

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The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150°C or 200°C for 5 min. The analysis of volatile compounds using a Likens-Nickerson apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify 21 volatile compounds. The results showed that the volatile compounds coming from pork jerky can be divided into two groups in accordance with their possible origins. The first group of volatile compounds derived from oxidation of lipid included hexanal, ethylbenzene, nonanal, benzaldehyde, 2,4-decadienal, 1-octen-3-ol, octadecanal, and 9-octadecenal. The second group of volatile compounds generated from degradation of natural spices included 1,8-cinene, 4-terpineol, α-terpineol, e-anethole, methyl-eugenol, panisaldehyde, elemol, eugenol, methyl-isoeugenol and myristicin. Significant differences (p<0.05) were found between 2 different roasted temperatures at levels for all volatile compounds.

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Section: Resultsmentioning

confidence: 99%

The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky

Chen¹,

Liu²,

Chen³

2002

Asian Australas. J. Anim. Sci

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“…The presence of animal fats during heating improved quality somewhat, but this soon was lost during storage. The use of slightly oxidized vegetable oil (96,97) gives rise to "ducklike" flavors which decrease with storage time but are replaced by "HPP" notes. Lipids in the final product must be avoided.…”

Section: Thermal Reaction Flavormentioning

confidence: 98%

Protein hydrolysis—the key to meat flavoring systems

Lieske

Konrad

1994

Food Reviews International

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The flavors produced by stewing, broiling, or roasting make meat one of the most popular items in the human diet. No "key" compounds are responsible for meat flavors. However, protein degradation appears essential to the development of meat flavor precursors whose interactions are responsible for characteristic meat flavors. This review examines simulated meat flavor systems based on the protein degradation products produced by acid hydrolysis using strong mineral acids, yeast autolysis, and enzyme degradation of natural meat proteins by pure proteinases. In addition, the contributions to meat flavor made by heating protein hydrolysates in the presence of sugars and organic sulfur compounds are reviewed. This paper also describes the work in applied meat flavor research carried out in the former East Germany.

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Fortschrittsbericht Hühnerfleischaroma — Bildung, Zusammensetzung und Gewinnung 2. Mitt. Aromastoffe

Schliemann

Wölm

Schrödter

et al. 1988

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Fortschrittsbericht Hühnerfleischaroma — Bildung, Zusammensetzung und Gewinnung 1. Mitt. Aromavorläufer

Cited by 10 publications

References 27 publications

The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky

The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky

Protein hydrolysis—the key to meat flavoring systems

Fortschrittsbericht Hühnerfleischaroma — Bildung, Zusammensetzung und Gewinnung 2. Mitt. Aromastoffe

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