Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1427-1436

  Methven, Lisa ^a   Tsoukka, Maria ^a   Oruna Concha, Maria Jose ^a   Parker, Jane K ^a   Mottram, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Aroma volatiles; Cooked fish flavor; Cysteine; Inosine monophosphate; Methionine; Salmon flavor; Sulfur volatiles; Tastants

Indexed keywords

SALMO SALAR;

LIPID; SULFUR AMINO ACID;

ANIMAL; ARTICLE; GLYCATION; HEAT; MEAT; ODOR; SALMON; VOLATILIZATION;

AMINO ACIDS, SULFUR; ANIMALS; HEAT; LIPIDS; MAILLARD REACTION; MEAT; ODORS; SALMON; VOLATILIZATION;

EID: 34249857793     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0625611     Document Type: Article

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