Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis

Flavour and Fragrance Journal

Volumn 20, Issue 6, 2005, Pages 562-566

  Ishizaki, Susumu ^a   Tachihara, Toru ^a   Tamura, Hiroshi ^a   Yanai, Tetsuya ^a   Kitahara, Takeshi ^b  

^a R and D Center of T Hasegawa Co Ltd   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

1 pyrroline; Aroma extract dilution analysis; N (2 methylbutyl)pyrrolidine; N (3 methylbutyl)pyrrolidine; Roasted shrimp; Sergia lucens Hansen

Indexed keywords

ADSORPTION; FLAVORS; FRAGRANCES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS;

AROMA EXTRACT DILUTION ANALYSIS; METHYLBUTYLPYRROLIDINE; ROASTED SHRIMP; SERGIA LUCENS HANSEN;

FOOD PRODUCTS;

3 PICOLINE; METHANETHIOL; METHYLISOPROPYL DISULFIDE; N (2' METHYLBUTYL)PYRROLIDINE; N (3' METHYLBUTYL)PYRROLIDINE; PYRROLIDINE DERIVATIVE; PYRROLINE DERIVATIVE; UNCLASSIFIED DRUG;

ADSORPTION; AROMA; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; DESICCATION; DILUTION; EXTRACTION; FLAVOR; FOOD COMPOSITION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; SHRIMP;

DECAPODA (CRUSTACEA); SERGIA LUCENS;

EID: 28044432122     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1484     Document Type: Article

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