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Volatile Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oysters

✍ Scribed by DAVID B. JOSEPHSON; ROBERT C. LINDSAY; DAVID A. STUIBER

Book ID
108811040
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
713 KB
Volume
50
Category
Article
ISSN
0022-1147

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📜 SIMILAR VOLUMES

Characterization of the volatile compoun
Characterization of the volatile compounds that constitute fresh sweet cream butter aroma
✍ D. G. Peterson; G. A. Reineccius 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 119 KB

## Abstract The objective of this study was to determine which volatile compounds are primarily responsible for the aroma of fresh sweet cream butter. Static headspace analysis with gas chromatography–olfactometry (GC–O) was used to select key odourants and purge and trap–GC–mass spectrometry (MS)