Art

J-GLOBAL ID：201802220812930845   Reference number：18A1179356

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

缶詰にした牛肉製品に対して好ましい特性を与えるレトルト牛肉の香りおよびその香り成分

Author (13)： Migita Koshiro (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Iiduka Takao (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Tsukamoto Kie (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Sugiura Sayuri (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Tanaka Genichiro (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Sakamaki Gousuke (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Yamamoto Yasufumi (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Takeshige Yusuke (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Miyazawa Toshio (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Kojima Ayako (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Nakatake Tomoko (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Okitani Akihiro (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Matsuishi Masanori (Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan)
Material： Animal Science Journal  (Anim Sci J)
Volume： 88  Issue： 12  Page： 2050-2056  Publication year： Dec. 2017 
JST Material Number： W1430A  ISSN： 1344-3941  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： beef ,  retort food ,  *smell ,  aroma ,  roasting (food) ,  food property ,  *odor material ,  meat ,  aliphatic ketone ,  diketone ,  nitrogen heterocyclic compound
Semi thesaurus term： *perfume ,  roasting

Author keywords (5)： beef aroma ,  canned beef ,  pyrazines ,  retort ,  roast odor

JST classification (1)： Food analysis  (FJ01030U)

Substance index (4)： 2,6-Dimethylpyrazine ,  2-Methylpyrazine ,  Diacetyl ,  Pyrazine

Reference (28)：

• Beltz HD, Grosch W, Schieberle P. 2004. Aroma compounds. In: Belts HD, Grosch W, Schieberle P (eds), Food Chemistry, 3rd revised edn, pp. 342-408. Springer-Verlag, Berlin, Germany.
• Cerny C, Grosch W. 1992. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 194, 322-325.
• Farkas P, Sádecká J, Kovac M, Siegmund B, Leitner E, Pfannhaouser W. 1997. Key odorants of pressure-cooked hen meat. Food Chemistry 60, 617-621.
• Hui YH. 2012. Shelf-stable processed meat products. In: Hui YH (ed.), Handbook of Meat and Meat Processing, 2nd edn. pp. 769-789.20120111. VitalBook file. CRC Press, Boca Raton, FL.
• Ishikawa S. 2012. What food szrhould be stored at home? In: Ishikawa S (ed.), Consideration on Meal to Survive in Great Earthquake. pp.122-148, SHUFUNOTOMO Co., Ltd., Tokyo, Japan. (In Japanese)

Terms in the title (6)： 缶詰 ,  牛 ,  肉製品 ,  牛肉 ,  香り ,  香り成分