Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' Power Law exponents

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Pham, A J ^a   Schilling, M W ^a   Yoon, Y ^a   Kamadia, V V ^a   Marshall, D L ^b  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NORTHERN COLORADO   (United States)

Author keywords

Aroma impact compounds; Fish sauce; Gas chromatography olfactometry; Osme; Stevens' Power Law exponents

Indexed keywords

BENZALDEHYDE; BENZALDEHYDE DERIVATIVE; CARBOXYLIC ACID; METHYLAMINE; TRIMETHYLAMINE;

ARTICLE; FEMALE; GAS CHROMATOGRAPHY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; SEA FOOD; STATISTICAL MODEL;

BENZALDEHYDES; CARBOXYLIC ACIDS; CHROMATOGRAPHY, GAS; FEMALE; FISH PRODUCTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LINEAR MODELS; MALE; METHYLAMINES; ODORS; SMELL;

GOSSYPIUM HIRSUTUM;

EID: 43049124398     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00709.x     Document Type: Article

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