Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)

Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)

Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS–SPME–GC–MS), and relative odor activity value (ROAV) were applied to distinguish odors between fresh and dried eels. Re...

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Bibliographic Details
Main Authors: Yifan Zhu, Jing Chen, Xingjie Chen, Dongzhi Chen, Shanggui Deng
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
volatile compounds
eel
electronic nose
hs–spme–gc–ms
roav
Online Access:http://dx.doi.org/10.1080/10942912.2020.1856133

Internet

http://dx.doi.org/10.1080/10942912.2020.1856133

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