Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage

International Journal of Food Science and Technology

Volumn 48, Issue 11, 2013, Pages 2429-2437

  Li, Chunping ^a   Wu, Jiajia ^a   Li, Yan ^a   Dai, Zhiyuan ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Electronic nose; Fermentation; Gas chromatography mass spectrometry; Stinky mandarin fish (Siniperca chuatsi); Storage; Volatiles

Indexed keywords

AROMA-ACTIVE COMPOUNDS; ELECTRONIC NOSE; ELECTRONIC NOSE (E-NOSE); GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); GAS CHROMATOGRAPHY-MASS SPECTROMETRY; QUALITY INDICATORS; STINKY MANDARIN FISH (SINIPERCA CHUATSI); VOLATILES;

DIGITAL STORAGE; ENERGY STORAGE; FERMENTATION; GAS CHROMATOGRAPHY; ODORS; PRINCIPAL COMPONENT ANALYSIS;

FISH;

SINIPERCA CHUATSI;

EID: 84885472031     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12254     Document Type: Article

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