Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Giri, Anupam ^a   Okamoto, Akira ^b   Okazaki, Emiko ^b   Ohshima, Toshiaki ^a  

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

^b NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

Author keywords

Aroma active compounds; Color; Fish miso; Olfactometry; Organoleptic; Ripening

Indexed keywords

2,3 BUTANEDIONE; ALDEHYDE; ISOBUTYRALDEHYDE; ISOVALERYLALDEHYDE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; COLOR; CONDIMENT; FEMALE; FERMENTATION; FOOD HANDLING; HUMAN; JAPAN; MALE; MICROBIOLOGY; ODOR; PERCIFORMES; PLANT SEED; RICE; SEA FOOD; SOYBEAN; TASTE;

ALDEHYDES; ANIMALS; COLOR; CONDIMENTS; DIACETYL; FEMALE; FERMENTATION; FISH PRODUCTS; FOOD HANDLING; HUMANS; JAPAN; MALE; ODORS; ORYZA SATIVA; PERCIFORMES; SEEDS; SOY FOODS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EQUIDAE;

EID: 77958516531     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01780.x     Document Type: Article

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