Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Published:2015-07-28 Issue:5 Volume:81 Page:947-957
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Zhao Lin-min,Wu Wei,Tao Ning-ping,Li Yu-qi,Wu Na,Qin Xiao

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-015-0907-2.pdf

Reference65 articles.

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2. Xu G, Gu R, Zhang C et al (2009) Comparison and evaluation of nutrient composition of two ecological groups of Japanese grenadier anchovy-river-anchovy and sea-anchovy. Mar Fish 31:401–409 (in Chinese)

3. Jang HJ, Son HH, Lee DS (2011) Optimization of disk sorptive extraction based on monolithic material for the determination of aroma compounds from Lantana camara L. by gas chromatography–mass spectrometry. Bull Korean Chem Soc 32:4275–4280

4. Wei W, Sai-qi G, Ning-ping T (2013) Volatile flavor profiles of cooked Coilia ectenes Jordan meat. Sci Technol Food Ind 34:163–166 (in Chinese)

5. Van Ruth SM (2001) Methods for gas chromatography–olfactometry: a review. Biomol Eng 17:121–128

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