Untersuchungen zum Kocharoma von Hühnerfleisch und -hydrolysaten

Werner Schroll; Siegfried Nitz; Friedrich Drawert

doi:10.1007/BF01042389

Untersuchungen zum Kocharoma von Hühnerfleisch und -hydrolysaten

Werner Schroll, Siegfried Nitz, Friedrich Drawert

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Technische Universität München

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

9 Zitate (Scopus)

Abstract

Aroma compounds of cooked chicken were qualitatively and quantitatively identified, investigated by sniffing and by gas chromatography, and then compared with cooked hydrolysates of chicken meat. Enzymatic hydrolysis of chicken meat with papain improves the aroma of cooked meat, as was confirmed by a comparison of analytical data.

Titel in Übersetzung	Determination of aroma compounds in cooked chicken meat and hydrolysate
Originalsprache	Deutsch
Seiten (von - bis)	558-560
Seitenumfang	3
Fachzeitschrift	Zeitschrift fur Lebensmittel -Untersuchung und -Forschung
Jahrgang	187
Ausgabenummer	6
DOIs	https://doi.org/10.1007/BF01042389
Publikationsstatus	Veröffentlicht - Dez. 1988

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10.1007/BF01042389

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title = "Untersuchungen zum Kocharoma von H{\"u}hnerfleisch und -hydrolysaten",

abstract = "Aroma compounds of cooked chicken were qualitatively and quantitatively identified, investigated by sniffing and by gas chromatography, and then compared with cooked hydrolysates of chicken meat. Enzymatic hydrolysis of chicken meat with papain improves the aroma of cooked meat, as was confirmed by a comparison of analytical data.",

author = "Werner Schroll and Siegfried Nitz and Friedrich Drawert",

year = "1988",

month = dec,

doi = "10.1007/BF01042389",

language = "Deutsch",

volume = "187",

pages = "558--560",

journal = "Zeitschrift fur Lebensmittel -Untersuchung und -Forschung",

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T1 - Untersuchungen zum Kocharoma von Hühnerfleisch und -hydrolysaten

AU - Schroll, Werner

AU - Nitz, Siegfried

AU - Drawert, Friedrich

PY - 1988/12

Y1 - 1988/12

N2 - Aroma compounds of cooked chicken were qualitatively and quantitatively identified, investigated by sniffing and by gas chromatography, and then compared with cooked hydrolysates of chicken meat. Enzymatic hydrolysis of chicken meat with papain improves the aroma of cooked meat, as was confirmed by a comparison of analytical data.

AB - Aroma compounds of cooked chicken were qualitatively and quantitatively identified, investigated by sniffing and by gas chromatography, and then compared with cooked hydrolysates of chicken meat. Enzymatic hydrolysis of chicken meat with papain improves the aroma of cooked meat, as was confirmed by a comparison of analytical data.

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U2 - 10.1007/BF01042389

DO - 10.1007/BF01042389

M3 - Artikel

AN - SCOPUS:0042401664

SN - 0044-3026

VL - 187

SP - 558

EP - 560

JO - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

JF - Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

IS - 6

ER -

Untersuchungen zum Kocharoma von Hühnerfleisch und -hydrolysaten

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