ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Phenol, carbonyl and acid determinations were made on layers of bologna that had been smoked during processing. Similar samples were evaluated for intensity of smoke flavor by taste panel. Correlation coefficients between phenols, carbonyls, acids and taste panel evaluation of smoke flavor intensity were 0.81, 0.37 and 0.32, respectively. Thus, phenols appear to be the principal contributor to smoke flavor and aroma.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb00906.x
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