Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu)

Food and Bioprocess Technology

Volumn 4, Issue 2, 2011, Pages 266-271

  Jiang, Jin Jin ^a   Zeng, Qing Xiao ^a   Zhu, Zhi Wei ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aroma active compounds; Fish sauce; Volatile compounds; Yu Lu

Indexed keywords

ACTIVE COMPOUNDS; BUTANOIC ACID; DIMETHYL DISULFIDES; FISH SAUCE; PROPANOIC ACID; SULFUR-CONTAINING COMPOUNDS; VOLATILE COMPOUNDS; YU LU;

DISTILLATION; ESTERS; FISH; GAS CHROMATOGRAPHY; HYDROCARBONS; MASS SPECTROMETRY; SOLVENT EXTRACTION; SOLVENTS; SULFUR; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

CARBONYL COMPOUNDS;

CHANNA ASIATICA; CITRUS MAXIMA; ENGRAULIDAE; ENGRAULIS;

EID: 79955366795     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0173-8     Document Type: Article

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