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Aphiniharn Phewpan. Sensomic approach characterization of odorants in fried chicken. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2024.
Sensomic approach characterization of odorants in fried chicken
Name: Nattapon Deesom
Organization :
Faculty of Science, Chulalongkorn University
Name: Preecha Phuwapraisirisan
Organization :
Faculty of Science, Chulalongkorn University
Name: Suwimon Keeratipiboon
Organization :
Faculty of Science, Chulalongkorn University
Name: Aphiniharn Phewpan
Organization :
Faculty of Science, Chulalongkorn University
Email :
apiniharn33@gmail.com
LCSH:
Food industry
-- Quality control
LCSH:
Gas chromatography
Abstract:
Herein. The odorants in fried chicken (thigh) was studied for quality control in food industry using
sensomic approach. In this work, fried chicken was orthonasally evaluated using olfactory profiling to
generate odor profiles of fried chicken for process follow-up. Fried chicken was initially extracted by
dichloromethane, in which the volatile components were isolated by solvent associated flavor extraction
(SAFE) and concentrated by fractional distillate. Analysis of volatile components by gas chromatographyolfactometry
resulted in identification of odorants mainly responsible for meaty, oily and steam (cooked)
perception. Moreover, 65 odorants detected by trained panelists were mainly categorized into pyrazine,
hydrocarbon, and thiazole classes. This is the first report using sensomic approach to identify active odorants
that can represent their perception, through aroma extract dilution analysis (AEDA), in fried chicken.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2024
Modified:
2024-12-02
Issued:
2024-12-02
บทความ/Article
application/pdf
BibliograpyCitation :
In Kasetsart University. Faculty of Science. The Pure and Applied Chemistry International Conference 2024 (PACCON 2024) (pp.458-463). Bangkok : Kasetsart University, 2024
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
ใช้เวลา
0.045294 วินาที
Nattapon Deesom
| Title | Contributor | Type |
|---|---|---|
| Sensomic approach characterization of odorants in fried chicken
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Nattapon Deesom;Preecha Phuwapraisirisan;Suwimon Keeratipiboon;Aphiniharn Phewpan | บทความ/Article |
Preecha Phuwapraisirisan
| Title | Contributor | Type |
|---|---|---|
| Flavor profile in fresh-squeezed juice of four Thai lime cultivars identification of compounds that influence fruit selection by master chefs
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Jutamas Korkitpoonpol.;Nattamon Suwannaprom.;Suwimon Keeratipibul.;Kanet Wongravee.;Preecha Phuwapraisirisan.;Xiao, Li.;Sumitra Boonbumrung.;Panita Ngamchuachit. | บทความ/Article | |
| Comparison of dynamic headspace trapping on Tenax TA and headspace stir bar sorptive extraction for analysis of grilled chicken (Yakitori) volatiles
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Panita Ngamchuachit.;Kitai, Yurika.;Suwimon Keeratipibul.;Preecha Phuwapraisirisan. | บทความ/Article | |
| Synthesis of furofuran lignans from samin through carbon-carbon bond formation with phenolics
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Phonpimon Khongchai;Wisuttaya Worawalai;Preecha Phuwapraisirisan | บทความ/Article | |
| Synthesis of new furofuran lignans through nucleophilic substitution of samin
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Nantaporn Surachaitanawat;Wisuttaya Worawalai;Preecha Phuwapraisirisan | บทความ/Article | |
| Characterization of aroma-active compounds in fresh Red Holy-Basil leaves (Ocimum tenuiflorum var. Shyama) by aroma extraction dilution analysis (AEDA)
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Cholapohn Sriprom;Pojjanee Paniangvait;Apiniharn Phewpan;Punnida Techaruvichit;Panita Ngamchuachit;Preecha Phuwapraisirisan;Steinhaus, Martin;Suwimon Keeratipibul | บทความ/Article | |
| Sensomic approach characterization of odorants in fried chicken
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Nattapon Deesom;Preecha Phuwapraisirisan;Suwimon Keeratipiboon;Aphiniharn Phewpan | บทความ/Article |
Suwimon Keeratipiboon
| Title | Contributor | Type |
|---|---|---|
| Sensomic approach characterization of odorants in fried chicken
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Nattapon Deesom;Preecha Phuwapraisirisan;Suwimon Keeratipiboon;Aphiniharn Phewpan | บทความ/Article |
Aphiniharn Phewpan
| Title | Contributor | Type |
|---|---|---|
| Sensomic approach characterization of odorants in fried chicken
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Nattapon Deesom;Preecha Phuwapraisirisan;Suwimon Keeratipiboon;Aphiniharn Phewpan | บทความ/Article |