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

The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatography–mass spectrometry–olfactometry (GC– MS–O). The volatile compounds were extracted by the simultaneous distillation–extraction (SDE) method, then separated and identif...

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Detalles Bibliográficos
Autores principales: Tao, Ning-Ping, Wu, Rong, Zhou, Pei-Gen, Gu, Sai-Qi, Wu, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9355009/
https://www.ncbi.nlm.nih.gov/pubmed/28911457
http://dx.doi.org/10.1016/j.jfda.2014.02.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9355009/
https://www.ncbi.nlm.nih.gov/pubmed/28911457
http://dx.doi.org/10.1016/j.jfda.2014.02.005

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