Concepedia

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Kevser Tuba Ozkara, Armin Amanpour, Gamze Güçlü, Haşim Kelebek, Serkan Selli

Food Analytical Methods · 2018 · 54 citations · 41 references

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistryFood EngineeringAroma CompoundsAroma EvaluationFlavor ChemistryMeat FlavorVolatile Aroma AnalysisVolatile Compound ProfilingAroma Compound IdentificationAroma Compound QuantificationAroma Quality AnalysisAroma QuantificationFlavor Compound AnalysisFood Flavor AnalysisMeaty Aroma CompoundsSausage Processing

References

41

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Bacterial role in flavour development

Marie‐Christine Montel, F. Masson, Régine Talòn · Meat Science · 1998 · 311 citations

Agriculture, Food Science, Microbiology +14

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Jorge A. Pino, Judith Mesa · Flavour and Fragrance Journal · 2006 · 307 citations

Agriculture, Botany, Plant Sciences +17

Odorants of Virgin Olive Oils with Different Flavor Profiles

Jutta Reiners, Werner Grosch · Journal of Agricultural and Food Chemistry · 1998 · 260 citations

Agriculture, Food Science, Food Analysis +16

Effect of fat content on aroma generation during processing of dry fermented sausages

Alicia Olivares, José Luís Navarro, Mónica Flores · Meat Science · 2010 · 220 citations

Agriculture, Biochemistry, Food Science +14