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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2014
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| Materias: | |
| 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 |