Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis

Keyphrases

• Key Aroma Compounds 100%
• Aroma Extract Dilution Analysis 100%
• Beef 100%
• Vegetables 100%
• Pork 100%
• Chefs 100%
• GRAVY 100%
• Flavor Dilution Factor 25%
• Mercapto 16%
• Aroma Compounds 16%
• Key Odorants 16%
• Vanilla 8%
• Dimethyl 8%
• Onion 8%
• Vinyl 8%
• Butyl 8%
• Methylthiol 8%
• Damascene 8%
• Identification Experiment 8%
• Odor-active Compounds 8%
• Methoxyphenols 8%
• 2(5H)-furanone 8%
• Fatty 8%
• Aroma Profile 8%
• Vanillin 8%
• Cooked Potato 8%
• Stewed Pork 8%
• Propanol 8%
• (E,E)-2,4-decadienal 8%
• Distillate 8%
• Pork Meat 8%
• Methoxypyrazines 8%
• Ionone 8%
• 3-isobutyl-2-methoxypyrazine 8%
• Lovage 8%

Food Science

• Aroma Compound 100%
• Key Aroma Compounds 100%
• Flavor Dilution Factor 50%
• Odor-active Compounds 16%
• Aroma Profile 16%
• Pork Meat 16%

Agricultural and Biological Sciences

• Aroma Compound 100%
• Methoxypyrazines 28%
• Ionone 14%
• Leek 14%
• Onion 14%
• Lovage 14%