| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541658 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Comparison between sensorial methods (olfactometry) and chromatographic methods (DH-GC-MS, DH-GC-GC-MS and SPME-GC-MS). ⺠Several markers related to freshness or spoilage to characterise fish quality. ⺠144 volatile compounds identified in European seabass (Dicentrarchus labrax). ⺠13 odorous compounds characteristic in European seabass during the storage. ⺠Thiophene, hexanal, 1-octen-3-one, dimethyl-trisulfide, and 1-nonen-3-ol may be proposed as quality indicators.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
François Leduc, Pascal Tournayre, Nathalie Kondjoyan, Frédéric Mercier, Pierre Malle, Ossarath Kol, Jean Louis Berdagué, Guillaume Duflos,