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Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor
Author(s) -
HSU CHENMING,
PETERSON ROBERT J.,
JIN QI ZHANG,
HO CHITANG,
CHANG STEPHEN S.
Publication year - 1982
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.1365-2621.1982.tb12950.x
Subject(s) - flavor , chemistry , fraction (chemistry) , fractionation , mass spectrometry , chromatography , food science , gas chromatography–mass spectrometry
Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC‐mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.