Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC x GC-QTOF combined with purge and trap and solvent-assisted flavor

Huang, XH; Zheng, X; Chen, ZH; Zhang, YY; Du, M; Dong, XP; Qin, L; Zhu, BW

Qin, L; Zhu, BW (reprint author), Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China.

FOOD RESEARCH INTERNATIONAL, 2019; 115 (): 32

Abstract

Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) ......

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