Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

Published:2013-10-05 Issue:2 Volume:238 Page:237-245
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Wu Wei,Tao Ning-ping,Gu Sai-qi

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-013-2098-3.pdf

Reference48 articles.

1. Chun-lai Z, Wen-jing Z, Yn-ping Z, Changlai W (2007) Biological characteristics and resource analysis of Coilia ectenes. Jiangxi Fish Sci Technol 02:21–23

2. Zhong-gao C, Jian-kun D (2010) Pond domesticated research of Coilia ectenes from Yangtze River. J Agric 163(03):1

3. Wu C-M, Kuo J-M, Pan BS (2002) In: Sikorski ZE (ed) Chemical and functional properties of food components. CRC Press, Boca Raton, p 231

4. Delahunty CM, Eyres G, Dufour JP (2006) Gas chromatography-olfactometry. J Sep Sci 29(14):2107–2125

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(2):654–659

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