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J-GLOBAL ID：201602211662302670   Reference number：16A0858898

Analysis of Volatile Compounds in Dictyophora indusiata-Fortified Beef Flavor by GC-MS and GC-O

GC-OとGC-MS分析を結合した牛肉着香料中の揮発性成分のDICTYOPHORA【JST・京大機械翻訳】

Author (6)： Liu Tingzhu (Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University) ,  Huang Mingquan (Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University) ,  Zou Qingqing (Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University) ,  Li Juan (Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University) ,  Wu Jihong (Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University) ,  Xiao Yang (Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 2  Page： 92-98  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Volatile compounds of the new ...

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Thesaurus term： qualitative analysis ,  gas chromatography ,  alcohol ,  *beef ,  sense of smell ,  *flavoring agent ,  Distillation ,  *volatile matter ,  retention index ,  *GC-MS analysis ,  Aroma Extract Dilution Analysis ,  *meat ,  olefin compound ,  phenol ether ,  phenolic compound ,  allyl compound

Author keywords (5)： Dictyophora indusiata beef flavor ,  simultaneous distillation extraction ,  gas chromatography-olfactometry (GC-O) ,  gas chromatography-mass spectrometry (GC-MS) ,  volatile components

JST classification (1)： Food analysis  (FJ01030U)

Substance index (4)： 2-Methyl-3-furanthiol ,  Oleyl alcohol ,  Anethole ,  Eugenol

Terms in the title (4)： GC-MS分析 ,  牛肉 ,  着香料 ,  揮発性成分