Art

J-GLOBAL ID：201602273138123192   Reference number：16A1046104

Analysis of Volatile Flavor Compounds in Spiced Beef Jerky

5香牛乾燥の揮発性フレーバー成分の分離と同定【JST・京大機械翻訳】

Author (5)： Sun Jie (Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University) ,  Pu Dandan (Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University) ,  Chen Haitao (Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry) ,  Sun Baoguo (Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry) ,  Zhang Yuyu (Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 6  Page： 121-125  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： The volatile flavor components...

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Thesaurus term： beef ,  ether ,  distillation ,  volatile matter ,  nitrogen ,  ketone ,  heterocyclic compound ,  GC-MS analysis ,  ester ,  *volatility
Semi thesaurus term： 固相微量抽出 , 【Automatic Indexing@JST】

Author keywords (6)： spiced beef jerky ,  volatile flavor compounds ,  solid-phase micro extraction (SPME) ,  simultaneous distillation extraction (SDE) ,  gas chromatography-mass spectrometry (GC-MS) ,  perfumes and essences

JST classification (2)： Plant biochemistry  (EH01050J) ,  Fruits and processed fruit products  (FJ11030Z)

Terms in the title (5)： 香 ,  牛 ,  揮発性 ,  フレーバー成分 ,  同定