Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 32, 2014, Pages 8014-8022

  Dehaut, Alexandre ^a   Himber, Charlotte ^a   Mulak, Véronique ^b   Grard, Thierry ^c   Krzewinski, Frédéric ^d   Le Fur, Bruno ^b   Duflos, Guillaume ^a  

^a FRENCH AGENCY FOR FOOD   (France)

^b Plate Forme d'Innovation Nouvelles Vagues   (France)

^c UNIVERSITÉ DU LITTORAL CÔTE D OPALE   (France)

^d UNIVERSITÉ DES SCIENCES ET TECHNOLOGIES DE LILLE   (France)

Author keywords

anchovies; biogenic amines; shelf life assessment; SPME GC MS; volatile compounds

Indexed keywords

AMINES; DIGITAL STORAGE; KETONES; QUALITY CONTROL; VOLATILE ORGANIC COMPOUNDS;

ANCHOVIES; BIOGENIC AMINES; SHELF LIFE; SPME-GC-MS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS; AMINES;

ENGRAULIDAE; ENGRAULIS ENCRASICOLUS;

ALDEHYDE; BIOGENIC AMINE; FAT INTAKE; KETONE; SALT INTAKE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; CONDIMENT; FAT INTAKE; FISH; FOOD CONTROL; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRANCE; MASS FRAGMENTOGRAPHY; OXIDATION REDUCTION REACTION; PRINCIPAL COMPONENT ANALYSIS; SALT INTAKE; SEA FOOD; SOLID PHASE MICROEXTRACTION;

ALDEHYDES; ANIMALS; BIOGENIC AMINES; CONDIMENTS; DIETARY FATS; FISHES; FOOD INSPECTION; FOOD QUALITY; FOOD STORAGE; FOOD, PRESERVED; FRANCE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PRINCIPAL COMPONENT ANALYSIS; SEAFOOD; SODIUM CHLORIDE, DIETARY; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84906253641     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5021736     Document Type: Article

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