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  • Blackwell Publishing Ltd  (2)
  • 1
    Electronic Resource
    Electronic Resource
    Isolation and Identification of Dry Salami Volatiles (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The volatile constituents of air-dried, mold-fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography-mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N-containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03906.x
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  • 2
    Electronic Resource
    Electronic Resource
    Odor Threshold of Some Pyrazines (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Odor thresholds of 46 pyrazines in water were investigated. Pyrazines examined were 15 alkylpyrazines, 1 phenylpyrazine, 10 alkoxypyrazines, 6 phenoxypyrazines, 3 phenylthiopyrazines, and 11 alkylthiopyrazines. Alkoxypyrazine exhibited the lowest odor threshold among the pyrazine derivatives tested. Odor thresholds of the pyrazines varied from 0.00001 ppm [2-methoxy-3-methyl-5-(2-methylbutyl)pyrazine] to 6.00 ppm (5-isopentyl-2,3-dimethyl-pyrazine).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11250.x
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    Paper (German National Licenses)
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