SMOKE FLAVOR AS RELATED TO PHENOL CARBONYL AND ACID CONTENT OF BOLOGNA

被引：47

作者：

BRATZLER, LJ

SPOONER, ME

WEATHERSPOON, JB

MAXEY, JA

机构：

[1] Department of Food Science, Michigan State University, East Lansing, Michigan

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb00906.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY– Phenol, carbonyl and acid determinations were made on layers of bologna that had been smoked during processing. Similar samples were evaluated for intensity of smoke flavor by taste panel. Correlation coefficients between phenols, carbonyls, acids and taste panel evaluation of smoke flavor intensity were 0.81, 0.37 and 0.32, respectively. Thus, phenols appear to be the principal contributor to smoke flavor and aroma. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：146 / +

页数：1

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