Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach-Reference-Cited by-同舟云学术

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Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach

Published:2021-12-29 Issue:1 Volume:70 Page:247-259
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dirndorfer Sebastian¹,Hammerl Richard¹,Kitajima Seiji²,Kitada Ryo²,Frank Oliver¹^ORCID,Dunkel Andreas³^ORCID,Hofmann Thomas¹^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany

2. Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan

3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-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.1c05257

Reference43 articles.

1. Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry

2. Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques

3. Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test

4. Taste-active components of scallop Part II. Role of extractive components of scallop in its characteristic taste development.

5. Taste-active components in some foods: A review of Japanese research

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3. A Study on the Formation and Change of Yesso Scallop Odor Characteristics by GC-O-MS, Sensory Evaluation, and Flavor-Precursor Analysis;Aquaculture Research;2023-06-09

4. Zanthoxylum bungeanum as a natural pickling spice alleviates health risks in animal-derived foods via up-regulating glutathione S-transferase, down-regulating cytochrome P450 1A;Food Chemistry;2023-06

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