Fish off-flavor analysis by headspace and off-line purge-and-trap followed by HRGC-MS

American Laboratory

Volumn 33, Issue 24, 2001, Pages 28-30

  Santos, Gislaine Vieira ^a   Da Cunha Veloso, Márcia Cristina ^a   De Paula, Pedro Afonso ^a   De Andrade, Jailson B ^a  

^a FEDERAL UNIVERSITY OF BAHIA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVORS; GAS CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY; SAMPLING; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

FISH OFF FLAVOR ANALYSIS; HEADSPACE; PURGE AND TRAP SAMPLING;

FOOD PRODUCTS;

EID: 0035758256     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (15)

1. Analysis of odor-active volatiles in cheddar cheese headspace by multidimensional GC/MS/sniffing
2. Chemistry of off-flavours in marine organisms
3. Static and dynamic headspace analysis of volatile organic compounds in soils
4. Determination of volatile organic compounds in groundwater by gas chromatography: Comparison between headspace and purge and trap
5. Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry
6. Determining volatile organics in water
7. Determination of water contamination by fuel alcohol and gasoline through headspace and HRGC-MS
8. Volatile lipid oxidation products
9. Fish flavors
10. Lipoxygenase-catalysed oxidation of N-6 and N-3 polyunsaturated fatty acids: Relevance to and activity in fish tissue
11. Determination of aldehydes in fish by high performance liquid chromatography (HPLC)
12. Aroma in cooked alligator meat
13. Bis-(methylthio)-methane, an important off-flavour component in prawns and sand lobsters
14. The role of microbial metabolites in food off-flavours