New procedure for the study of odour representativeness of aromatic extracts from smoked salmon

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 820-829

  Varlet, Vincent ^a   Prost, Carole ^a   Serot, Thierry ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Aroma extraction; Odour representativeness; Sensorial test; Simultaneous steam distillation solvent extraction method; Smoked salmon

Indexed keywords

ALCOHOL; AROMATIC CARBOXYLIC ACID; ETHER; LIMONENE; ORTHO CRESOL;

ANALYTIC METHOD; AROMA; ARTICLE; CHEMICAL INTERACTION; COMPARATIVE STUDY; CONTROLLED STUDY; DILUTION; DISTILLATION; EVAPORATION; FOOD ANALYSIS; FOOD PROCESSING; NONHUMAN; ODOR; PHYSICAL CHEMISTRY; SALMON; SENSORY STIMULATION; SEPARATION TECHNIQUE;

EID: 33745275847     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.019     Document Type: Article

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