Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). The volatile compounds were extracted by the simultaneous distillation–extraction (SDE) method, then separated and identifi...

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Bibliographic Details
Main Authors: Ning-Ping Tao, Rong Wu, Pei-Gen Zhou, Sai-Qi Gu, Wei Wu
Format: Article
Language:English
Published: Elsevier 2014-12-01
Series:Journal of Food and Drug Analysis
Subjects:
Gas chromatography–mass spectrometry
Gas chromatography–olfactometry
Intensity method
Obscure puffer (Takifugu obscurus)
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S1021949814000611

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http://www.sciencedirect.com/science/article/pii/S1021949814000611

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