scholarly journals Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis

2016 ◽  
Vol 22 (2) ◽  
pp. 245-254 ◽  
Author(s):  
Yunwei Niu ◽  
Minling Wu ◽  
Zuobing Xiao ◽  
Feng Chen ◽  
Jiancai Zhu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Thermal Oxidation ◽  
Sensory Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Descriptive Sensory Analysis ◽  
Chicken Fat ◽  
Fatty Acids Profile ◽  
Chromatography Mass Spectrometry

Cellular fatty acids of Peptococcus variabilis and Peptostreptococcus anaerobius

1977 ◽  
Vol 5 (6) ◽  
pp. 665-667
Author(s):  
C W Moss ◽  
M A Lambert ◽  
G L Lombard
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Analytical Techniques ◽  
Gas Chromatography Mass Spectrometry ◽  
Cellular Fatty Acids ◽  
Chromatography Mass Spectrometry ◽  
Branched Chain

Cellular fatty acids of Peptococcus variables and Peptostreptococcus anaerobius were identified by gas chromatography, mass spectrometry, and associated analytical techniques. Iso- and anteiso-branched-chain acids were major components in both species.

Sign in / Sign up

Export Citation Format

Share Document