The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
Abstract
Flavor is an important quality attribute which relates to the organoleptic characteristics of meat. Although perception of flavor is a complex phenomenon, odor is the most important single factor contributing to the overall characteristics of flavor. A large number of compounds have been identified in the volatile fraction of red meats and poultry. An overview of the chemical constituents present in the volatiles of beef, pork, mutton, and chicken is presented according to species and arranged by chemical class--hydrocarbons, alcohols, acids, aldehydes, ketones, sulfides, heterocyclic compounds, etc. The volatile components of cured and uncured pork are compared. The field of meat flavor is assessed in terms of what has been accomplished and the direction in which it may proceed. Techniques for analysis of these volatiles are briefly described.
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Cites
Volatile sulfur compounds in food flavors
Shankaranarayana, M. L., Raghavan, B., Abraham, K. O., Natarajan, C. P., & Brodnitz, H. H. (1974) · C R C Critical Reviews in Food Technology · doi:10.1080/10408397409527163 · Cited by 87
Cited by
Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham
CARERI, M., MANGIA, A., BARBIERI, G., BOUONI, L., VIRGILI, R., & PAROLARI, G. (1993) · Journal of Food Science · doi:10.1111/j.1365-2621.1993.tb06090.x · Cited by 296
Hu, Y., Zhang, L., Liu, Q., Wang, Y., Chen, Q., & Kong, B. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103505 · Cited by 205
Metadata
- Authors
- Shahidi, F., Rubin, L. J., D'Souza, L. A., Teranishi, R., & Buttery, R. G.
- Venue
- C R C Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1986-01
- Volume
- 24
- Issue
- 2
- Pages
- 141-243
- ISSN
- 0099-0248 (ISSN-L)
- OpenAlex
- W2007827701
- Cited by
- 385
- References
- 1
- FWCI
- 4.57
- Type
- journal article
- Language
- en
- Open access
- closed
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- Shahidi, F., Rubin, L. J., D'Souza, L. A., Teranishi, R., & Buttery, R. G. (1986). Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation. C R C Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398609527435
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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