Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1635-1641

  Venkateshwarlu, Gudipati ^a,b   Let, Mette B ^a   Meyer, Anne S ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

(E,E) 2,4 heptadienal; (E,Z) 2,6 Nonadienal; (Z) 4 heptenal; 1 penten 3 one; Fishy off flavor; Metallic off flavor; Milk emulsion; MLR; PLSR; Response surface plots

Indexed keywords

1 PENTEN 3 ONE; 2,4 HEPTADIENAL; 2,6 NONADIENAL; 4 HEPTENAL; FISH OIL; FLAVORING AGENT; MILK FAT; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; FISH; FOOD ANALYSIS; FOOD COMPOSITION; LINEAR REGRESSION ANALYSIS; LIPID OXIDATION; MILK; REACTION ANALYSIS;

ALDEHYDES; ANALYSIS OF VARIANCE; ANIMALS; FISH OILS; METALS; MILK; PENTANONES; REGRESSION ANALYSIS; TASTE; VOLATILIZATION;

EID: 1642300667     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0351321     Document Type: Article

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