Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor

TY - JOUR

T1 - Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor

AU - HSU, CHEN‐MING ‐M

AU - PETERSON, ROBERT J.

AU - JIN, QI ZHANG

AU - HO, CHI‐TANG ‐T

AU - CHANG, STEPHEN S.

PY - 1982/11

Y1 - 1982/11

N2 - Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC‐mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.

AB - Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC‐mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.

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U2 - 10.1111/j.1365-2621.1982.tb12950.x

DO - 10.1111/j.1365-2621.1982.tb12950.x

M3 - Article

SN - 0022-1147

VL - 47

SP - 2068

EP - 2069

JO - Journal of Food Science

JF - Journal of Food Science

IS - 6

ER -