Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8248-8254

  Fuller, Steve C ^a   Frank, Damian C ^b   Fitzhenry, Matthew J ^b   Smyth, Heather E ^a   Poole, Sue E ^a  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b CSIRO   (Australia)

Author keywords

Barramundi; Bromophenols; Halophenols; Prawns; Seafood flavor

Indexed keywords

2 BROMOPHENOL; 2,4 DIBROMOPHENOL; 2,4,6 TRIBROMOPHENOL; 2,4,6-TRIBROMOPHENOL; 2,4-DIBROMOPHENOL; 2,6 DIBROMOPHENOL; 2,6-DIBROMOPHENOL; 2-BROMOPHENOL; 4 BROMOPHENOL; 4-BROMOPHENOL; CARBON; PHENOL DERIVATIVE;

ARTICLE; INDICATOR DILUTION CURVE; MASS FRAGMENTOGRAPHY; SEA FOOD; TASTE;

CARBON ISOTOPES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDICATOR DILUTION TECHNIQUES; PHENOLS; SEAFOOD; TASTE;

DECAPODA (CRUSTACEA);

EID: 53649099362     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801126b     Document Type: Article

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