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Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

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Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

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dc.contributor.author Xie, Y.J. es_ES
dc.contributor.author He, Z.F. es_ES
dc.contributor.author Zhang, E. es_ES
dc.contributor.author Li, H.J. es_ES
dc.date.accessioned 2017-03-28T12:46:01Z
dc.date.available 2017-03-28T12:46:01Z
dc.date.issued 2016-12-28
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/79162
dc.description.abstract [EN] This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat. es_ES
dc.description.sponsorship This work was supported by the National Natural Science Foundation of China (31671787), the Chinese Rabbit Industry System of Education Ministry (100030-40305411) and Fundamental Research Funds for the Central Universities (XDJK2014D042).
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science
dc.rights Reserva de todos los derechos es_ES
dc.subject Rabbit meat es_ES
dc.subject Simultaneous distillation extraction es_ES
dc.subject Odour active value es_ES
dc.subject Gender es_ES
dc.subject Gas chromatograph mass spectrometry es_ES
dc.title Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction es_ES
dc.type Artículo es_ES
dc.date.updated 2017-03-28T10:02:06Z
dc.identifier.doi 10.4995/wrs.2016.4464
dc.relation.projectID info:eu-repo/grantAgreement/NSFC//31671787/
dc.relation.projectID info:eu-repo/grantAgreement/MOE//100030-40305411/
dc.relation.projectID info:eu-repo/grantAgreement/CUFE//XDJK2014D042/
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Xie, Y.; He, Z.; Zhang, E.; Li, H. (2016). Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction. World Rabbit Science. 24(4):313-320. https://doi.org/10.4995/wrs.2016.4464 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2016.4464 es_ES
dc.description.upvformatpinicio 313 es_ES
dc.description.upvformatpfin 320 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24
dc.description.issue 4
dc.identifier.eissn 1989-8886
dc.contributor.funder National Natural Science Foundation of China
dc.contributor.funder Ministry of Education, China
dc.contributor.funder Central University of Finance and Economics, China


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