Critical Comparison of Three Olfactometric Methods for the Identification of the Most Potent Odorants in Cooked Mussels (Mytilus edulis)
Author:
Affiliation:
1. ENITIAA, Laboratoire de Biochimie, Rue de la Géraudière, B.P. 82225, 44322 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/jf990745s
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1. A procedure for the sensory analysis of gas chromatographic effluents
2. Production of volatile compounds related to the flavour of foods from the Strecker degradation ofDL-methionine
3. Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis
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