Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

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Title
Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming
Authors
Keywords
Aroma extract dilution analysis, Solvent assisted flavour evaporation, Gas chromatography-olfactometry, Odour-active compounds, Skatole, 4-Ethyloctanoic acid
Journal
FOOD CHEMISTRY
Volume 232, Issue -, Pages 841-849
Publisher
Elsevier BV
Online
2016-10-01
DOI
10.1016/j.foodchem.2016.09.172

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