Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive...

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Detalles Bibliográficos
Autores principales: Zhang, Yuanyuan, Tang, Long, Zhang, Yu, Song, Huanlu, Raza, Ali, Pan, Wenqing, Gong, Lin, Jiang, Can
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572025/
https://www.ncbi.nlm.nih.gov/pubmed/36234714
http://dx.doi.org/10.3390/molecules27196177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572025/
https://www.ncbi.nlm.nih.gov/pubmed/36234714
http://dx.doi.org/10.3390/molecules27196177

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