Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage
暂无分享,去创建一个
Zhiyuan Dai | Jiajia Wu | Zhiyuan Dai | Chunping Li | Jiajia Wu | Yan Li | Chun-ping Li | Yan Li | Chun Li
[1] S. Selli,et al. Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis. , 2011, Journal of agricultural and food chemistry.
[2] Akira Okamoto,et al. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products , 2010 .
[3] Baoguo Sun,et al. Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings , 2012, Molecules.
[4] P. Mallikarjunan,et al. Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry , 2010 .
[5] F. Shahidi,et al. Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. , 2005, Journal of agricultural and food chemistry.
[6] J. S. Lee,et al. Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens. , 1973, Applied microbiology.
[7] T. Ohshima,et al. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing , 2010 .
[8] Zhiwei Zhu,et al. Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) , 2011 .
[9] B. Herranz,et al. Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids , 2005 .
[10] S. Arason,et al. Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. , 2011, Journal of agricultural and food chemistry.
[11] C. Milo,et al. Detection of odor defects in boiled cod and trout by gas chromatography : olfactometry of headspace samples , 1995 .
[12] S. Benjakul,et al. Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH , 2011 .
[13] Louis Istasse,et al. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. , 2003, Talanta.
[14] F. Dunshea,et al. A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. , 2012, Meat science.
[15] K. Cadwallader,et al. Aroma components of cooked tail meat of American lobster (Homarus americanus). , 2001, Journal of agricultural and food chemistry.
[16] M. Aznar,et al. Aroma extract dilution analysis. Precision and optimal experimental design. , 2002, Journal of agricultural and food chemistry.
[17] C. Prost,et al. Comparison of odor-active volatile compounds of fresh and smoked salmon. , 2006, Journal of agricultural and food chemistry.
[18] J. Madsen,et al. Volatile sulfur compounds and other headspace constituents of north sea fish oils , 1981 .
[19] C. Forde,et al. Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis. , 2009, Journal of agricultural and food chemistry.
[20] J. G. Bendall. Aroma compounds of fresh milk from New Zealand cows fed different diets. , 2001, Journal of agricultural and food chemistry.
[21] C. Prost,et al. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry. , 2000, Journal of chromatography. A.
[22] C. Prost,et al. Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation , 2007 .
[23] R. Siezen,et al. Cheese flavour development by enzymatic conversions of peptides and amino acids , 2000 .
[24] T. Sérot,et al. Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources , 2002 .
[25] Figen Korel,et al. Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics , 2012 .