Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls

By D. Machiels, L. Istasse, S. Ruth. 2004

83 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/c5d9695ede14f7c962a127790e0550ba9234d7e1

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1. D. Jeong
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4. A. Touseef

Citations in the corpus

• Principle of Meat Aroma Flavors and Future Prospect (2012, background): “Other carbonyl com‐ pounds such as methional, E-2-undecenal, E-2-dodecenal, decanal, heptanal and 2methylbutanal also were found to be associated with roasty, sweet, fruity and fatty odor notes of cooked beef [14,17].”