Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products.
Advanced glycation end products
Aroma compounds
Heterocyclic aromatic amines
Maillard reaction
Meat
Roast
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2024
15 Mar 2024
Historique:
received:
09
07
2023
revised:
07
10
2023
accepted:
10
10
2023
medline:
3
11
2023
pubmed:
20
10
2023
entrez:
19
10
2023
Statut:
ppublish
Résumé
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. N
Identifiants
pubmed: 37857196
pii: S0308-8146(23)02360-9
doi: 10.1016/j.foodchem.2023.137742
pii:
doi:
Substances chimiques
Glycation End Products, Advanced
0
Lysine
K3Z4F929H6
Amines
0
Heterocyclic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137742Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.