Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

Optimization of Disk Sorptive Extraction Based on Monolithic Material for the Determination of Aroma Compounds from Lantana camara L. by Gas Chromatography-Mass Spectrometry

(2012) Hye-Jin Jang et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

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Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

(2010) Gonca Gul Cayhan et al.   JOURNAL OF AGRICULTURAL AND 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

Investigation of Sensory and Volatile Characteristics of Farmed and Wild Barramundi (Lates calcarifer) using Gas Chromatography−Olfactometry Mass Spectrometry and Descriptive Sensory Analysis

(2009) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY

Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

(2008) Raquel M. Callejón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A