Volatile flavor constituents in roasted pork of Mini-pig
Volatile flavor constituents in roasted pork of Mini-pig
复制标题
小型猪烤肉中的挥发性风味成分
DOI：
10.1016/j.foodchem.2007.12.074
复制
发表时间：
2008-08
期刊：
影响因子：
8.8
通讯作者：
Zheng, Fuping
中科院分区：
文献类型：
--
作者：
Xie, Hanchun;Wang, Shuaibin;Sun, Baoguo;Zheng, Fuping
Volatiles from roasted pork of Mini-pig were first investigated by solid phase microextraction (SPME) as well as simultaneous distillation and solvent extraction (SDE) combined with gas chromatography and mass spectrometry (GC–MS). Total of 86 different compounds were identified with aldehydes being the most abundant followed by the spice components such as estragole, trans-anethole, eugenol and so on. Compared with other cooked meat products, much low amount of aliphatic alcohols were present in the roasted Mini-pig pork. The SDE isolation was preferred in the characterization of meat flavor considering that semi-quantitative data was conveniently obtained, more components were revealed, artifact formation was limited and aromatic profile was representative of the meat sample. By gas chromatography and olfactometry (GC–O), 45 olfactory regions were exposed and 43 flavors were located. Finally, 17 important flavor substances in the SDE extract were quantified by gas chromatography and flame ionization detector (GC–FID) using calibration curves of authentic chemicals.
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影响因子：
4.1
作者：
M. Gianelli;M. Flores;F. Toldrá
通讯作者：
M. Gianelli;M. Flores;F. Toldrá
影响因子：
8.1
作者：
Ansorena, D;Gimeno, O;Bello, J
通讯作者：
Bello, J
DOI：
10.1021/bk-2001-0782.ch011
发表时间：
2001-03
期刊：
--
影响因子：
--
作者：
J. Dufour;P. Delbecq;L. P. Albela
通讯作者：
J. Dufour;P. Delbecq;L. P. Albela
影响因子：
2.6
作者：
L. Moio;E. Chambellant;I. Lesschaeve;S. Issanchou;P. Schlich;P. Etiévant
通讯作者：
L. Moio;E. Chambellant;I. Lesschaeve;S. Issanchou;P. Schlich;P. Etiévant
DOI：
--
发表时间：
2005
期刊：
Perfumer and flavorist
影响因子：
--
作者：
Baoguo Sun;Hongyu Tian;Zheng Fu-ping;Yuping Liu;Jianchun Xie
通讯作者：
Baoguo Sun;Hongyu Tian;Zheng Fu-ping;Yuping Liu;Jianchun Xie