Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 11, 2007, Pages 4518-4525

  Varlet, Vincent ^a   Serot, Thierry ^a   Cardinal, Mireille ^b   Knockaert, Camille ^b   Prost, Carole ^a  

^a LUNAM UNIVERSITÉ   (France)

^b IFREMER   (France)

Author keywords

Fish smoking process; Odor active compounds; Olfactometry; Smoked salmon

Indexed keywords

FURAN DERIVATIVE; GUAIACOL; PHENOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HUMAN; MUSCLE; ODOR; SALMON; SEA FOOD;

ANIMALS; CHROMATOGRAPHY, GAS; FISH PRODUCTS; FURANS; GUAIACOL; HUMANS; MUSCLES; ODORS; PHENOLS; SALMON; SMELL;

SALMO SALAR;

EID: 34250613589     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063468f     Document Type: Article

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