Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 621-631

  Giri, Anupam ^a   Osako, Kazufumi ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Aroma; Fish miso; Solid phase microextraction; Volatile compounds

Indexed keywords

1 OCTEN 3 OL; 2 METHYLBUTANAL; 2 UNDECANONE; 2,3 BUTANEDIONE; 3 METHYL ETHYL BUTANOATE; DIMETHYL DISULFIDE; DIMETHYL TRISULFIDE; FRESH WATER; HEPTANOL; HEPTYL ALDEHYDE; HEXANOIC ACID ETHYL ESTER; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; METHIONAL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANALYTIC METHOD; AROMA; ARTICLE; BIOCHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTED PRODUCT; FISH MEAT; FISH MISO; FOOD PROCESSING; FOOD WASHING; HIERARCHICAL CLUSTER ANALYSIS; JAPAN; NONHUMAN; ORGANOLEPTIC PROPERTY; PRINCIPAL COMPONENT ANALYSIS; QUANTITATIVE ANALYSIS; RICE MISO; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; SOY MISO; SPECIES COMPARISON;

PISCES;

EID: 73249144465     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.036     Document Type: Article

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