ANALYSIS OF LIQUID SMOKE AND SMOKED MEAT VOLATILES BY HEADSPACE GAS-CHROMATOGRAPHY

被引：27
|
作者：
WITTKOWSKI, R
BALTES, W
JENNINGS, WG
机构：
[1] TECH UNIV BERLIN,INST LEBENSMITTELCHEM,W-1000 BERLIN 12,GERMANY
[2] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源：
FOOD CHEMISTRY | 1990年 / 37卷 / 02期
关键词：
D O I：
10.1016/0308-8146(90)90087-K
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Headspace samples of smoked sausages and bacon were analyzed and compared with headspace samples of a commercial liquid smoke flavoring, in efforts to determine components contributing to the aroma of smoked foods. Sensitivities were enhanced by methods permitting GC and GC/MS analysis of large headspace volumes without additional heat treatments or concentration steps. A series of monoterpene hydrocarbons dominated the volatiles of smoked meat products, but were not detected as components of the liquid smoke. © 1990.
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页码：135 / 144
页数：10
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