Flash Profile as an effective method for assessment of odor profile in three different fishes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03872-w.pdf
Reference35 articles.
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3. Belusso AC, Nogueira BA, Breda LS, Mitterer-Daltoé ML (2016) Check all that apply (CATA) as an instrument for the development of fish products. Food Sci Technol. https://doi.org/10.1590/1678-457x.0026
4. Boesveldt S, Frasnelli J, Gordon AR, Lundström JN (2010) The fish is bad: negative food odors elicit faster and more accurate reactions than other odors. Biol Psychol 84:313–317. https://doi.org/10.1016/j.biopsycho.2010.03.006
5. Cayhan GG, Selli S (2011) Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis. J Agric Food Chem 59:654–659. https://doi.org/10.1021/jf103471h
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