Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

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Published in:Journal of agricultural and food chemistry 1990-11, Vol.38 (11), p.2027-2041
Main Authors: Guentert, Matthias, Bruening, Juergen, Emberger, Roland, Koepsel, Manfred, Kuhn, Walter, Thielmann, Thomas, Werkhoff, Peter
Format: Article
Language:English
Subjects:
Biological and medical sciences
CARNE
COMPOSE DE LA FLAVEUR
COMPOSE ORGANOSOUFRE
COMPOSE VOLATIL
COMPUESTO ORGANICO DEL AZUFRE
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
ESPECTROMETRIA
FLAVOUR COMPOUNDS
Food industries
Fundamental and applied biological sciences. Psychology
IDENTIFICACION
IDENTIFICATION
ISOLATION
MEAT
Meat and meat product industries
ORGANOSULPHUR COMPOUNDS
SPECTRAL ANALYSIS
SPECTROMETRIE
SPECTROMETRY
VIANDE
VOLATILE COMPOUNDS
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cited_by cdi_FETCH-LOGICAL-a352t-f95ebb42f4db18934f969c8d765e0104b603f7e41a52741bfa14fd29287f882c3
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container_end_page 2041
container_issue 11
container_start_page 2027
container_title Journal of agricultural and food chemistry
container_volume 38
creator Guentert, Matthias
Bruening, Juergen
Emberger, Roland
Koepsel, Manfred
Kuhn, Walter
Thielmann, Thomas
Werkhoff, Peter
description
doi_str_mv 10.1021/jf00101a007
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identifier ISSN: 0021-8561
ispartof Journal of agricultural and food chemistry, 1990-11, Vol.38 (11), p.2027-2041
issn 0021-8561
1520-5118
language eng
recordid cdi_crossref_primary_10_1021_jf00101a007
source ACS CRKN Legacy Archives
subjects Biological and medical sciences
CARNE
COMPOSE DE LA FLAVEUR
COMPOSE ORGANOSOUFRE
COMPOSE VOLATIL
COMPUESTO ORGANICO DEL AZUFRE
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
ESPECTROMETRIA
FLAVOUR COMPOUNDS
Food industries
Fundamental and applied biological sciences. Psychology
IDENTIFICACION
IDENTIFICATION
ISOLATION
MEAT
Meat and meat product industries
ORGANOSULPHUR COMPOUNDS
SPECTRAL ANALYSIS
SPECTROMETRIE
SPECTROMETRY
VIANDE
VOLATILE COMPOUNDS
title Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems
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