ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN FRIED BACON

被引：47
|
作者：
HO, CT
LEE, KN
JIN, QZ
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 02期
关键词：
D O I：
10.1021/jf00116a038
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：336 / 342
页数：7
相关论文
共 50 条
  • [11] IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN ROASTED COCONUT
    JAYALEKSHMY, A
    NARAYANAN, CS
    MATHEW, AG
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (11) : 873 - 880
  • [12] Identification of volatile flavor compounds in roasted coconut
    Jayalekshmy, A.
    Narayanan, C.S.
    Mathew, A.G.
    JAOCS, Journal of the American Oil Chemists' Society, 1991, 68 (11): : 873 - 880
  • [13] Analysis and comparison of volatile flavor compounds in different styles of chinese traditional bacon
    Guo, Xin
    Zhang, Chun-Jiang
    Hu, Hong-Hai
    Huang, Feng
    Zhang, Hong
    Modern Food Science and Technology, 2014, 30 (12) : 247 - 254
  • [14] CURRENT TRENDS IN LEVELS OF VOLATILE N-NITROSAMINES IN FRIED BACON AND FRIED-OUT BACON FAT
    CANAS, BJ
    HAVERY, DC
    JOE, FL
    FAZIO, T
    JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1986, 69 (06): : 1020 - 1021
  • [15] Comparative Analysis of Volatile Flavor Compounds in Raw and Stir-fried Chinese Chive
    Wang, Shu-Wei
    Sui, Xin-Ping
    Li, Meng
    Zhang, Ning
    Sun, Bao-Guo
    Chen, Hai-Tao
    Jingxi Huagong/Fine Chemicals, 2019, 36 (07): : 1375 - 1386
  • [16] IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS FROM ROASTED FILBERTS
    SHELDON, RM
    LINDSAY, RC
    LIBBEY, LM
    JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 313 - &
  • [17] Isolation and Identification of Lactic Acid Bacteria from Mud of Baijiu and Comparison of Fermented Volatile Flavor Compounds
    Wang H.
    Pu Y.
    Li J.
    Yin X.
    Liao Y.
    Journal of Food Science and Technology (China), 2020, 38 (01): : 26 - 35
  • [18] IDENTIFICATION OF ALKYLOXAZOLES IN THE VOLATILE COMPOUNDS FROM FRENCH-FRIED POTATOES
    CARLIN, JT
    JIN, QZ
    HUANG, TC
    HO, CT
    CHANG, SS
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (04) : 621 - 623
  • [19] METHODS OF ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS IN LIPIDS
    ANGELINI, P
    FORSS, DA
    BAZINET, ML
    MERRITT, C
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (01) : 26 - &
  • [20] Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
    Deng, Siyang
    Liu, Yunhe
    Huang, Feng
    Liu, Jiqian
    Han, Dong
    Zhang, Chunhui
    Blecker, Christophe
    FOOD CHEMISTRY, 2021, 357
12345