Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1307-1314

  Le Guen, Sophie ^a   Prost, Carole ^a   Demaimay, Michel ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

AEDA; Aroma; Detection frequency; Mussel; Olfactometry; OSME

Indexed keywords

2,3 BUTANEDIONE; ALDEHYDE; PENTANOL; PYRAZINE DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FOOD COMPOSITION; GAS CHROMATOGRAPHY; HUMAN; INTERMETHOD COMPARISON; METHIONAL; METHODOLOGY; MUSSEL; NONHUMAN; ODOR; OLFACTOMETRY; SEA FOOD; TECHNIQUE;

ALDEHYDES; ANIMALS; BIVALVIA; CHROMATOGRAPHY, GAS; COOKERY; DIACETYL; HUMANS; ODORS; PENTANOLS; PYRAZINES; SEAFOOD;

EID: 0034099033     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990745s     Document Type: Article

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