Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1321-1327

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

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Aroma; Detection frequency; Mussel; Olfactometry; Representativeness

Indexed keywords

DIMETHYL SULFIDE; WATER;

ARTICLE; COOKING; DISTILLATION; EXTRACT; EXTRACTION; GAS CHROMATOGRAPHY; MUSSEL; NONHUMAN; ODOR; OLFACTOMETRY; SENSORY STIMULATION;

ANIMALS; BIVALVIA; CHROMATOGRAPHY, GAS; COOKERY; ODORS; SEAFOOD; TISSUE EXTRACTS;

SOLANUM TUBEROSUM;

EID: 17944371282     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000781n     Document Type: Article

References (5)

1. Yasuhara, A.; Morita, M. Identification of volatile organic components in mussel. Chemosphere 1987, 16 (10-12), 2559-2565.
2. Yasuhara, A. Comparison of volatile components between fresh and rotten mussels by gas chromatography-mass spectrometry. J. Chromatogr. 1987, 409, 251-258.
3. Le Guen, S.; Prost, C.; Demaimay, M. Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). J. Agric. Food Chem. 2000, 48, 1307-1314.
4. Abbott, N.; Etievant, P.; Langlois, D.; Lesschaeve I.; Issanchou, S. Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing. J. Agric. Food Chem. 1993, 41, 777-780.
5. Moio, L.; Chambellant, E.; Lesschaeve, I.; Issanchou, S.; Schlich, P.; Etievant, P. X. Production of representative wine extracts for chemical and olfactory analysis. Ital. J. Food Sci. 1995, 3, 265-278.