Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments

M Christlbauer, P Schieberle

文献索引：Christlbauer, Monika; Schieberle, Peter Journal of Agricultural and Food Chemistry, 2011 , vol. 59, # 24 p. 13122 - 13130

全文：HTML全文

被引用次数: 11

摘要

Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC–olfactometry. In the present investigation, the most odor-active compounds were quantitated in a freshly prepared stewed beef vegetable gravy (BVG) as well as a stewed ...