Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)-Reference-Cited by-同舟云学术

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Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)

Published:2020-01-01 Issue:1 Volume:23 Page:2257-2270
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhu Yifan¹^ORCID,Chen Jing¹^ORCID,Chen Xingjie²^ORCID,Chen Dongzhi³^ORCID,Deng Shanggui¹^ORCID

Affiliation:

1. College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China

2. Department of quality management, Fujian Xian Yang Yang Biotechnology Co., Ltd, Ningde, P. R. China

3. College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, P.R. China

Funder

National Natural Science Foundation of China

Key R&D Program of Zhejiang province

Natural Science Fund of Zhejiang Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1856133

Reference41 articles.

1. Seafood traceability issues in Chinese food business activities in the light of the European provisions

2. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

3. Recent developments in high-quality drying of vegetables, fruits, and aquatic products

4. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors

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4. Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil;Food Chemistry: X;2024-10

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