Identifikasi Komponen Volatil Daging Itik Lokal Jawa

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/26707

Title:	Identifikasi Komponen Volatil Daging Itik Lokal Jawa
Authors:	Hustiany, Rini Apriyantono, Anton Hermanianto, Joko Hardjosworo, Peni S.
Issue Date:	2001
Publisher:	IPB (Bogor Agricultural University)
Abstract:	Volatile components identified on duck's meat wer~ mainly lipid degradation products. They include aldehydes, alcohols, ketons, carboxylic acids and hydrocarbons. The volatile extract obtained by Silmutaneous Distillation Extraction Liken!> Nickerson. Gas Chromatograph Mass (GC-MS) analysis showed that the main volatile components in the duck's meat were penlanal, hexanal, I-hexanol,(E)-octen-3-o1, nonanal and I-hexadecanol. Key words: duck meatr lipid degradation-volatile component.
URI:	http://repository.ipb.ac.id/handle/123456789/26707
Appears in Collections:	Food Science and Technology

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