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 contribution of some compounds previously identified in the flavor volatiles from cooked beef was estimated by surface response methodology. In most cases, predicted maximum scores for mixtures were higher than scores predicted for single compounds tested alone. Synergistic and/or synosmic effects were often indicated since mixtures frequently gave much higher scores. Predicted scores for four out of eight compounds tested were not significantly different from actual mean scores. This indicated the usefulness of the method for predicting optimal combinations of meat flavor components. The best three-component mixture consisted of 2,5-dimethylpyrazine, furfural, and 1-butanol, which gave a score of 7.54, moderately resembling meat aroma.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11166.x
