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.
| Translated title of the contribution | Determination of aroma compounds in cooked chicken meat and hydrolysate |
|---|---|
| Original language | German |
| Pages (from-to) | 558-560 |
| Number of pages | 3 |
| Journal | Zeitschrift fur Lebensmittel -Untersuchung und -Forschung |
| Volume | 187 |
| Issue number | 6 |
| DOIs | |
| State | Published - Dec 1988 |