Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry

Journal of Food and Drug Analysis

Volumn 22, Issue 4, 2014, Pages 431-438

  Tao, Ning Ping ^a   Wu, Rong ^a   Zhou, Pei Gen ^a   Gu, Sai Qi ^a   Wu, Wei ^a  

^a SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Gas chromatography mass spectrometry; Gas chromatography olfactometry; Intensity method; Obscure puffer (Takifugu obscurus); Volatile compounds

Indexed keywords

TAKIFUGU OBSCURUS;

EID: 84916941712     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2014.02.005     Document Type: Article

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