Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 2, 2011, Pages 654-659

  Cayhan, Gonca Gul ^a   Selli, Serkan ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

antioxidant activity; aroma active compounds; grey mullet; olfactometry; Representativeness

Indexed keywords

ACTIVE COMPOUNDS; ANTI-OXIDANT ACTIVITIES; GREY MULLET; OLFACTOMETRY; REPRESENTATIVENESS;

ALDEHYDES; AROMATIC COMPOUNDS; DISTILLATION; FRAGRANCES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

BIOMARKERS;

VOLATILE ORGANIC COMPOUND;

ADULT; ANIMAL; ARTICLE; COOKING; EVALUATION; FEMALE; HUMAN; INDICATOR DILUTION CURVE; MALE; MASS FRAGMENTOGRAPHY; ODOR; SEA FOOD; SMEGMAMORPHA;

ADULT; ANIMALS; COOKING; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; INDICATOR DILUTION TECHNIQUES; MALE; ODORS; SEAFOOD; SMEGMAMORPHA; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

MUGIL CEPHALUS; MUGILIDAE;

EID: 78751533608     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103471h     Document Type: Article

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