Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Volatile components present in different parts of grass carp

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

(2016) I. Peinado et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

(2016) Thanasak Sae-Leaw et al.   JOURNAL OF FOOD BIOCHEMISTRY

Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

(2015) Estefanía Jiménez-Martín et al.   FOOD AND BIOPRODUCTS PROCESSING

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Effect of food matrix structure and composition on aroma release during oral processing usingin vivomonitoring

(2012) Damian C. Frank et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effect of the fish oil, oxidation status and of heat treatment temperature on the volatile compounds of the produced fish feeds

(2010) K. Grigorakis et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method

(2009) J. Niimi et al.   FOOD CHEMISTRY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Volatile oxidation compounds in a conjugated linoleic acid-rich oil

(2008) M.C. García-Martínez et al.   FOOD CHEMISTRY