Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques-Reference-Cited by-同舟云学术

Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques

Published:2007-05-01 Issue:11 Volume:55 Page:4518-4525
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Varlet Vincent¹,Serot Thierry¹,Cardinal Mireille¹,Knockaert Camille¹,Prost Carole¹

Affiliation:

1. ENITIAA, Laboratoire de Biochimie Alimentaire et Industrielle, Rue de la Géraudière, BP 82225, Nantes Cedex 3, and IFREMER, Département Sciences et Techniques Alimentaires Marines, Rue de l'Ile d'Yeu, BP 21105, 44311 Nantes Cedex 3, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063468f

Reference45 articles.

1. Volatile components of raw and smoked black bream (Brama raii) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry

2. Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry

3. Characteristics of smoke flavourings obtained from mixtures of oak (Quercus sp.) wood and aromatic plants (Thymus vulgaris L. andSalvia lavandulifolia Vahl.)

Cited by 28 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. Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach;Food Chemistry;2024-08

2. Smoking;Current Challenges for the Aquatic Products Processing Industry;2023-12-25

3. Identification of key odor compounds in the burnt smell of upper tobacco leaves through the molecular sensory science technique;ScienceAsia;2023

4. Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique;Journal of Food Science;2020-11-29

5. Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions;Membranes;2020-06-20