| Autor: |
Terri D. Boylston, Arthur M. Spanier |
| Rok vydání: |
1994 |
| Předmět: |
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| Zdroj: |
Food Chemistry. 50:251-259 |
| ISSN: |
0308-8146 |
| DOI: |
10.1016/0308-8146(94)90129-5 |
| Popis: |
This paper demonstrates that the volatile flavor profiles from cooked and cooked/stored ground beef are directly affected by and related to the purge temperature for volatile isolation. Minimal analytical efficacy and recovery are seen when the samples are purged at 50°C. This is thought to arise from inefficient extraction of flavor volatiles. Different and potentially misleading chromatographic profiles are obtained when the samples are purged at 100°C. This response is thought to be due to conversion of one volatile species to another. Optimal extraction and limited conversion of the volatiles are seen at a temperature of 75°C. The data clearly suggest that a more accurate picture of food volatile composition and, therefore, potential flavor can best be appreciated by a thorough examination and understanding of the effect of temperature on the development and content of these volatile mixtures. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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