Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose-Reference-Cited by-同舟云学术

Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose

Published:2004-09-09 Issue:20 Volume:52 Page:6250-6256
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jonsdottir Rosa¹,Olafsdottir Gudrun¹,Martinsdottir Emilia¹,Stefansson Gudmundur¹

Affiliation:

1. Icelandic Fisheries Laboratories, Skulagata 4, 101 Reykjavík, Iceland, and Bakkavör Ltd., Brekkustigur 22, 260 Njardvik, Iceland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049456g

Reference31 articles.

1. Martinsdottir, E.; Magnusson, H.Sensory, Chemical and Microbiological Changes in Cod Roe during Ripening; Icelandic Fisheries Laboratories: Reykjavik, Iceland, 1997; p 8.

2. Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil;International Journal of Food Engineering;2024-03-14

2. Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics;LWT;2023-01

3. Characterization of aroma active volatile components in roasted mullet roe;Food Chemistry;2022-08

4. Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood;International Journal of Gastronomy and Food Science;2022-06

5. Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe;Journal of Culinary Science & Technology;2022-01-17