Review. sulfur-containing volatile compounds in seafood: Occurrence, odorant properties and mechanisms of formation

Food Science and Technology International

Volumn 16, Issue 6, 2010, Pages 463-503

  Varlet, V ^a   Fernandez, X ^a  

^a UNIVERSITÉ CÔTE D'AZUR   (France)

Author keywords

aliphatic sulfur compounds; cyclic sulfur compounds; Maillard reaction; seafood aroma; sulfur volatile containing compounds

Indexed keywords

ALIPHATIC COMPOUND; ALIPHATIC SULFUR COMPOUNDS; ANALYSIS METHOD; BIOCHEMICAL COMPOSITION; CYCLIC COMPOUNDS; CYCLIC SULFUR COMPOUNDS; ENVIRONMENTAL PARAMETER; ENZYMATIC REACTION; EXTRACTION METHOD; MAILLARD REACTION; MATRIX; MECHANISMS OF FORMATION; PATHWAYS OF FORMATION; SEAFOOD AROMA; SEAFOOD QUALITY; VOLATILE COMPOUNDS;

BIOCHEMISTRY; CHEMICAL REACTIONS; QUALITY CONTROL; SULFUR; SULFUR DETERMINATION; THIOPHENE; VOLATILE ORGANIC COMPOUNDS;

MEATS;

SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANIMAL; CHEMISTRY; CRUSTACEA; FISH; METABOLISM; MOLLUSC; ODOR; QUALITY CONTROL; REVIEW; SEA FOOD;

ANIMALS; CRUSTACEA; FISHES; MOLLUSCA; ODORS; QUALITY CONTROL; SEAFOOD; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

EID: 78650602152     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210379688     Document Type: Article

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