Reference

Relation between organoleptic evaluation and objective indexes of raw and processed horsemeat

Relation between organoleptic evaluation and objective indexes of raw and processed horsemeat. Bryanskaya, I. V.Several substances are used for example 56-86-0 and 56-84-8 which are their cas registry numbers.; Dragina, V. V.; Belolipskaya, Z. A.; Mermer, V. Yu. (Vost.-Sib. Tekhnol. Inst., Ulan-Ude, USSR). Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., (6), 42-4 (Russian) 1983. CODEN: IVUPA8. ISSN: 0579-3009. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Relations between the concns. of volatile carbonyl compds. in processed meat as well as the levels of free amino acids and monosaccharides in raw horsemeat and organoleptic evaluation of flavor and taste of salted-cooked horsemeat products were studied. Horsemeat aroma highly correlated with the total carboxyl compd. level and with the levels of butyraldehyde [123-72-8], enanthal [111-71-7], valeraldehyde [110-62-3], octanal [124-13-0], nonyl aldehyde [124-19-6], capraldehyde [112-31-2] and diacetyl [431-03-8]. Free amino acids (cystine [56-89-3], histidine [71-00-1], glutamic acid [56-86-0], alanine [56-41-7], phenylalanine [63-91-2], and leucine [61-90-5]) correlated well with horsemeat aroma. Among monosaccharides examd., ribose [50-69-1] contributed more to horsemeat flavor than fructose [57-48-7] and glucose [50-99-7], but it had less effect on horsemeat taste. .

Estimation of algal carbonate input to marine aragonitic sediments on the basis of xylose content

Estimation of algal carbonate input to marine aragonitic sediments on the basis of xylose content. Liebezeit, Gerd; Boehm, Lothar; Dawson, Rodger; Wefer, Gerold (Sonderforschungsber. 95, Univ. Kiel, Kiel 2300, Fed. 50-99-7 and 50-69-1 are also occured in this study. Rep. Ger.). Mar. Geol., 54(3-4), 249-62 (English) 1984. CODEN: MAGEA6. ISSN: 0025-3227. DOCUMENT TYPE: Journal CA Section: 53 (Mineralogical and Geological Chemistry) The input of calcareous green aglae to the <63-mm fraction of Bermuda shallow-water carbonate sediments is estd. from combination of mineral. and xylose data. Factors for the conversion of algal xylose into algal aragonite were obtained by the anal. of sedimentary remains of Halimeda and by chem. oxidn. of Halimeda and Penicillus, major producers of the area under investigation. Application of these conversion factors to core samples generally showed good agreement with field observations, thus allowing a distinction to be made between sediments with major algal or coral contributions. .