2008
DOI: 10.1111/j.1745-4530.2007.00144.x View full text |Buy / Rent full text
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Abstract: Red-cooked beef is a very popular food in China. The sensory characteristics and flavor compounds of red-cooked beef were investigated in the present study. Through the single-factor analysis of sensory score, it was changed under different cooking conditions, including pH value, cooking temperature and time. Response surface methodology and quantitative descriptive analysis were applied to investigate the effects of pH value, cooking temperature and time on the sensory score of red-cooked beef flavor. A suita… Show more

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“…The preparation of volatile compounds by headspace solid phase microextraction was done following the method of Wu et al. (2008).…”
Section: Methodsmentioning
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“…The preparation of volatile compounds by headspace solid phase microextraction was done following the method of Wu et al. (2008).…”
Section: Methodsmentioning
“…The preparation of volatile compounds by headspace solid phase microextraction was done following the method of Wu et al (2008). Ten grams of cinnamon bark was precisely weighed and mixed with 150 mL of distilled water in a conical flask, which was sealed by a teflon/silicone septum.…”
Section: Preparation Of Volatile Compounds By Headspace Solid Phase Mmentioning
“…According to the method described by Wu et al (), GC/MS was performed using mass spectrometry (Finnigan™ LTQ™, San Jose, CA, USA) on a ion trap detector and after they were separated on an Rxi‐5MS capillary column (30 m × 0.25 mm i.d., film thickness 0.25 µm, Shimadzu, Japan). In this experiment, a split/splitless injector was used for injection of chemicals.…”
Section: Methodsmentioning