Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis-Reference-Cited by-同舟云学术

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

Published:2016-08-10 Issue:33 Volume:64 Page:6433-6442
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mall Veronika¹,Schieberle Peter¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie Lise-Meitner-Strasse 34, 85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02728

Reference45 articles.

1. Cooked odor of antarctic krills. Part VI. Basic and neutral compounds in the cooked odor from antarctic krill.

2. Odor of fermented small shrimp. Part I. Odor of cooked small shrimp, Acetes japonicus Kishinouye: Difference between raw material and fermented product.

3. Volatile Components of Roasted Shrimp

4. Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat

5. GC/MS analysis of flavor-active compounds in cooked commercial shrimp waste

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