TY - CHAP
T1 - Instrumental Analysis of Seafood Flavour
AU - Kim, Hun
AU - Cadwallader, Keith R.
PY - 2010/9/2
Y1 - 2010/9/2
KW - Classic tandem GC-MS based method - most predominant
KW - Complex flavour of seafood - important nonvolatile taste- and aroma-active components
KW - Electron impact mass spectrometry (EI-MS) - common mass spectral technique used in flavour analysis
KW - Headspace sampling techniques - taking advantage of aroma compound volatility
KW - In-tube sorptive and headspace sorptive extractions - in field of food analysis
KW - Instrumental analysis of seafood flavour
KW - Solid phase microextraction (SPME), new technique for rapid, solventless extraction of volatile compounds
KW - Static headspace sampling (SHS) - simplest among headspace techniques
KW - Tandem GC-MS, technique of choice for analysis of volatile food flavour
KW - Volatile (aroma) constituents - key to flavour perception
UR - http://www.scopus.com/inward/record.url?scp=84885535509&partnerID=8YFLogxK
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U2 - 10.1002/9781444325546.ch5
DO - 10.1002/9781444325546.ch5
M3 - Chapter
AN - SCOPUS:84885535509
SN - 9781405180702
SP - 50
EP - 67
BT - Handbook of Seafood Quality, Safety and Health Applications
PB - Wiley-Blackwell
ER -