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Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

  • Published:2012-04 Issue:4 Volume:131 Page:1304-1311
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Leduc François,Tournayre Pascal,Kondjoyan Nathalie,Mercier Frédéric,Malle Pierre,Kol Ossarath,Berdagué Jean Louis,Duflos Guillaume

Funder

Nord-Pas de Calais region (France)

France Agrimer

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. AcquiSniff®. (2003). INRA UR QuaPA/T2A, AcquiSniff Software. St. Genès Champanelle, France: INRA Transfert.

2. Dynamic headspace analysis of volatile aroma products in fresh and deteriorated mackerel (Scombes scombrus);Alasalvar;Food Science and Technology International,1995

3. Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography–mass spectrometry;Alasalvar;Journal of Agricultural and Food Chemistry,2005

4. Volatile compounds of baltic herring analysed by dynamic headspace sampling–gas chromatography–mass spectrometry;Aro;European Food Research and Technology,2003

5. Character-Impact Aroma Compounds of Crustaceans;Baek;ACS Symposium Series,1997
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