Art

J-GLOBAL ID：201402241050195278   Reference number：14A0293437

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

アロマ抽出希釈分析による牛肉抽出物中の主な芳香化合物の特性評価

Author (7)： TAKAKURA Yukiko (Inst. of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, JPN) ,  TAKAKURA Yukiko (Dep. of Food Sci. and Technol., Nippon Veterinary and Life Sci. Univ., 1-7-1 Kyounancho, Musashino-shi, Tokyo ...) ,  SAKAMOTO Tomohiro (Inst. of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, JPN) ,  HIRAI Sachi (Inst. of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, JPN) ,  MASUZAWA Takuya (Inst. of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, JPN) ,  WAKABAYASHI Hidehiko (Inst. of Food Sciences and Technologies, Ajinomoto Co., Inc. 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, JPN) ,  NISHIMURA Toshihide (Dep. of Food Sci. and Technol., Nippon Veterinary and Life Sci. Univ., 1-7-1 Kyounancho, Musashino-shi, Tokyo ...)
Material： Meat Science  (Meat Sci)
Volume： 97  Issue： 1  Page： 27-31  Publication year： May. 2014 
JST Material Number： T0789A  ISSN： 0309-1740  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *beef ,  extract (food) ,  *perfume component ,  food ingredient ,  Food Analysis ,  analysis (separation) ,  aroma ,  oxygen heterocyclic compound ,  hydroxy ketone ,  Aroma Extract Dilution Analysis ,  meat extract ,  *meat

JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Food analysis  (FJ01030U)

Substance index (4)： 1-Octen-3-ol ,  2,3,5-Trimethylpyrazine ,  2-Methylbutyric acid ,  Furaneol

Terms in the title (5)： アロマ抽出希釈分析 ,  牛肉 ,  抽出物 ,  芳香化合物 ,  特性評価