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INSTRUMENTAL FLAVOR ANALYSIS OF MEAT PRODUCTS CONTAINING COTTONSEED PROTEINS
Author(s) -
FORE SARA P.,
LEGENDRE M. G.,
CHERRY J. P.,
BERARDI L. C.,
VINNETT C. H.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07477.x
Subject(s) - hexanal , flavor , chemistry , aroma , taste , food science , cottonseed , chromatography , gas chromatography
ABSTRACT Meat loaves supplemented with various amounts of textured storage and classical (nonstorage and storage) protein isolates from glandless cottonseed were analyzed for volatile compounds by direct gas chromatography. Seventeen volatile compounds were identified by combined direct gas chromatography‐mass spectrometry. Natural logarithms of hexanal and hexanol and of ratios of hexanal and hexanol to chloroform correlated well with taste panel scores for aroma, initial flavor, after‐taste, and overall flavor.