Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

Author:

Fan Yan,Yin Li’ang,Xue Yong,Li Zhaojie,Hou Hu,Xue Changhu

Publisher

Springer Science and Business Media LLC

Subject

Ocean Engineering,Oceanography

Reference37 articles.

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3. Barie, N., Bucking, M., Stahl, U., and Rapp, M., 2015. Detection of coffee flavour ageing by solid-phase microextraction/ surface acoustic wave sensor array technique (SPME/SAW). Food Chemistry, 176: 212–218.

4. Berna, A. Z., Lammertyn, J., Saevels, S., Natale, C. D., Nicolaï, B. M., 2004. Electronic nose systems to study shelf life and cultivar effect on tomato aroma profile. Sensors and Actuators B: Chemical, 97 (2-3): 324–333.

5. Breme, K., and Guggenbühl, B., 2014. Aroma profile of a redberries yoghurt drink by HS-SPME-GC-MS-O and influence of matrix texture on volatile aroma compound release of flavored dairy products. Flavour Science, Proceedings from XIII Weurman Flavour Research Symposium. Academic Press, 101–106.

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