Influence of processing conditions on the aroma profile of <i>Litopenaeus vannamei</i> by <scp>SPME‐GC‐MS</scp>-Reference-Cited by-同舟云学术

Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS

Published:2022-07-25 Issue:6 Volume:37 Page:333-344
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour & Fragrance J

Author:

Duppeti Haritha¹²^ORCID,Kempaiah Bettadaiah Bheemanakere²³,Manjabhatta Sachindra Nakkarike¹

Affiliation:

1. Department of Meat and Marine Sciences CSIR‐Central Food Technological Research Institute Mysuru Karnataka India

2. Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India

3. Department of Plantation Products, Spices and Flavour Technology CSIR‐Central Food Technological Research Institute Mysuru Karnataka India

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3717

Reference41 articles.

1. MPEDA.Handbook on Fisheries Statistics.2021. Retrieved fromhttp://mpeda.gov.in/wp‐content/uploads/2021/06/Handbook‐of‐Fisheries‐statistics‐2020.pdf

2. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

3. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

4. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry

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