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Chapter 16. Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction Methods
出版Elsevier Inc. Chapters, 2013-07-29
主題Science / Life Sciences / General
ISBN01280670479780128067048
URLhttp://books.google.com.hk/books?id=qDR1DAAAQBAJ&hl=&source=gbs_api
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註釋Two different techniques for obtaining extracts representing the most relevant aroma chemicals from grilled lamb have been developed and applied to the elucidation of the gas chromatographic-olfactometric (GC-O) profiles of grilled lamb from fresh or frozen samples. The first one attempted to collect the aroma released during grilling; the second one, the aroma released during eating. The GC-O work was complemented with a thorough isolation and identification study comprising liquid chromatography and dual gas chromatography with simultaneous MS and olfactometric (GC-GC-O-MS) detection.