Critical Comparison of Three Olfactometric Methods for the Identification of the Most Potent Odorants in Cooked Mussels (Mytilus edulis)

Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these methods were very similar and well correlated. On the basis of the three techniques, 42 odor-active compounds were detected...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of agricultural and food chemistry 2000-04, Vol.48 (4), p.1307-1314
Hauptverfasser:	Le Guen, Sophie, Prost, Carole, Demaimay, Michel
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes - analysis Animals Biological and medical sciences Bivalvia - chemistry Chromatography, Gas - methods Cooking Diacetyl - analysis Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Humans Odorants Pentanols - analysis Pyrazines - analysis Seafood - analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!