Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso

Food Research International

Volumn 44, Issue 3, 2011, Pages 739-747

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

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

Author keywords

Aroma active compounds; Hypobaric storage; Squid miso

Indexed keywords

1-BUTANOL; ACTIVE COMPOUNDS; AROMA COMPOUNDS; BUTANOIC ACID; DIMETHYL DISULFIDES; HEADSPACE AROMA; HEADSPACE VOLATILES; HYPOBARIC STORAGE; LIPID OXIDATION; LOW TEMPERATURES; LOW-TEMPERATURE STORAGE; ROOM TEMPERATURE; SHELF LIFE; SULFUR-CONTAINING COMPOUNDS; TEMPERATURE DEPENDENT; VOLATILE COMPOUNDS;

ALDEHYDES; ATMOSPHERIC PRESSURE; ESTERS; KETONES; SHELLFISH; SULFUR;

ATMOSPHERIC TEMPERATURE;

CEPHALOPODA;

EID: 79952452399     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.025     Document Type: Article

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