Role of Aldehydes in Cooked Fish Flavors

ACS Symposium Series

Volumn 674, Issue , 1997, Pages 20-30

  Shibamoto, Takayuki ^a   Horiuchi, Masahiro ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0005660599     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-1997-0674.ch003     Document Type: Article

References (15)

1. Shibamoto, T. In Instrumental analysis of foods, recent progress; Charalambous, G., Inglett, G., Eds.; Academic Press: New York, 1983, Vol. 1; pp. 229-278.
2. Ohnishi, S.; Shibamoto, T. J.Agric. Food Chem. 1984, 32, 987-992.
3. Kinsella, J. E. Seafoods and Fish Oil in Human Health and Disease. Marcel Dekker: New York, 1987.
4. Esterbauer, H. In Free Radicals, Lipid Peroxidation, and Cancer; McBrien, D.C.H., Slater, T. F., Eds.; Academic Press: New York, 1982, pp. 101-128.
5. Raymond, J. A. Fish Physio. Biochem. 1994, 13, 13-22.
6. Reece, P. J. Sci. Food Agric. 1983, 34, 1108-12.
7. Umano, K.; Shibamoto, T. J. Agric. Food Chem. 1987, 35, 14-18.
8. Papa, L. J.; Turner, L. P. J. Chromatogr. Sci. 1972, 10, 747-50.
9. Yasuhara, A. and T. Shibamoto. Agric. Biol. Chem. 1989, 53, 2273-2274.
10. Boyd, L.C.; King, M.F.; Sheldon, B. J. Am. Oil Chem. Soc.1992, 69,325-330.
11. Adkins, H.; Hartung, W. H. Synthesis Organiques; Masson: Paris, 1935.
12. Umano, K. and T. Shibamoto. J. Agric. Food Chem. 1987, 35, 909-912.
13. Knolker, H. J. J. Prakt. Chem.-Chem. Zei. 1996, 338, 190-192.
14. Yasuhara, A.; Shibamoto. T. J. Assoc. Off. Anal. Chem. 1989, 72, 899-902.
15. Hayashi, T.; Reece, C.; Shibamoto, T. J. Assoc.Off. Anal.Chem. 1986,69, 101-105.