Aroma components of cooked tail meat of American lobster (Homarus americanus)

Keyphrases

• Meat 100%
• Homarus Americanus 100%
• Aroma Components 100%
• American Lobster 100%
• Gas Chromatography-olfactometry (GC-O) 66%
• Amines 33%
• Lobster 33%
• Volatile Components 33%
• Dynamic Mode 33%
• Methylthiol 33%
• Isolation Method 33%
• Solvent Extraction 33%
• Methanethiol 33%
• Static Mode 33%
• Volatility 33%
• Headspace 33%
• Propanol 33%
• 2,3-butanedione 33%
• 2-acetyl-1-pyrroline 33%
• 3-octanone 33%
• Popcorn 33%
• (E,Z)-2,6-nonadienal 33%
• 3-methylbutanal 33%
• Key Aroma Components 33%
• Volatile Compounds 33%
• Solvent Extracts 33%
• Aroma Extract Dilution Analysis 33%
• Direct Solvent Extraction 33%
• Cucumber 33%
• Unknown Compound 33%
• Steam Distillation 33%
• Chocolate 33%
• High Vacuum Distillation 33%
• Fishy Odor 33%
• Headspace Volatiles 33%
• Vacuum Steaming 33%
• Dimethyl Sulfide 33%
• Cooked Potato 33%
• Headspace Method 33%

Agricultural and Biological Sciences

• Tail 100%
• Homarus americanus 100%
• Aroma Compound 75%
• Gas Chromatography 50%
• Olfactometry 50%
• Maize 25%
• 2-Acetyl-1-Pyrroline 25%
• Popcorn 25%
• Chocolate 25%
• Cucumber 25%
• Methanethiol 25%
• Isovaleraldehyde 25%
• Dimethyl Sulfide 25%
• Steam Distillation 25%

Food Science

• Gas Chromatography 100%
• Maize 50%