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| | Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission -- Grosch 26 (5): 533 -- ... |
 | | The odorants were identified as: (1) 2,3-butanedione; (2) 2-methyl-3-furanthiol; (3) 2-furfurylthiol; (4) butyric acid; (5) 3-mercapto-2-pentanone; (6) 2-acetyl-1-pyrroline; (7) methional; (8) 1-octen-3-one; (9) octanal; (10) nonanal; (11) guaiacol; (12) 4-hydroxy-2,5-dimethyl-3(2H)-furanone; (13) (Z)-2-nonenal; (14) (E,Z)-2,6-nonadienal; (15) (E)-2-nonenal; (16) p-cresol; (17) 3-hydroxy-4,5-dimethyl-2(5H)-furanone; (18) (E,E)-2,4-decadienal; (19) 12-methyltridecanal. |
 | | odorants contributed significantly to the aroma of boiled beef. |
 | | Guth, H. and Grosch, W. Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. |
| chemse.oxfordjournals.org /cgi/content/full/26/5/533 (5806 words) |
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