Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Author:

Song Nho-Eul,Lee Jun-Young,Lee Yun-Yeol,Park Jong-Dae,Jang Hae WonORCID

Funder

Korea Food Research Institute

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Reference26 articles.

1. Um IS, Park KS (2015) Biogenic amine contents of commercial salted and fermented sand lance Ammodytes personatus sauces. Korean J Fish Aquat Sci 48:883–887

2. Moon KW, Kim SY, Kim JM, Chang UJ, Bae SH, Suh HJ (2008) Prevention of precipitation in sand lance fish sauce by chelating agents. Food Sci Biotechnol 17:114–117

3. Oh KS (1999) Quality characteristics of salt–fermented anchovy sauce and sandlance sauce. Korean J Fish Aquat Sci 32:252–255

4. Dougan J, Howard GE (1975) Some flavoring constituents of fermented fish sauces. J Sci Food Agric 26:887

5. Beddows CG, Ismail M, Steinkraus KH (1976) The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma. J Food Technol 11:379

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