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Environmental fate & pathways

Monitoring data

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Administrative data

Endpoint:
monitoring data
Type of information:
experimental study
Adequacy of study:
key study
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
other: Scientifically acceptable review

Data source

Referenceopen allclose all

Reference Type:
publication
Title:
Identification of volatile flavor compounds of fresh, frozen beef stew and a comparison of these with those of canned beef stew
Author:
Peterson R.J. and Chang S.S.
Year:
1982
Bibliographic source:
J. Food Sci. 47, 1444
Reference Type:
publication
Title:
Changes in volatile flavour compounds during the retorting of canned beef stew
Author:
Peterson R.J., Izzo H.J., Jungermann E. and Chang S.S.
Year:
1975
Bibliographic source:
J. Food Sci. 40, 948
Reference Type:
publication
Title:
Meat flavour volatiles: a review of the composition, techniques of analysis, and sensory evaluation
Author:
Shahidi F., Rubin L.J. and D'Souza L.A.
Year:
1986
Bibliographic source:
CRC Crit. Rev. Food Sci. Nutr. 24, 141-243

Materials and methods

Type of measurement:
other: occurrence in several types of meat
Media:
food

Test material

Reference
Name:
Unnamed
Type:
Constituent
Details on test material:
- Name of test material (as cited in study report): beta-Ionone isomers

Results and discussion

Applicant's summary and conclusion