1 |
Baek, H. H. and K.R. Cadwallader. 1997. Aroma volatiles in cooked alligator meat. J. Food Sci., 62, 321-325
DOI
ScienceOn
|
2 |
Budavari, S. 1996. The Merck Index, 12th ed. Merck & Co., Rahway, NJ
|
3 |
Hardy, R., A.S. McGill and F.D. Gunstone. 1979. Lipid and autoxidative changes in cold stored cod (Gadus morhua). J. Sci. Food Agric., 30, 999-1006
DOI
|
4 |
Hsieh, R. and J. Kinsella. 1989. Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues. J. Agric. Food Chem. 37, 279-286
DOI
|
5 |
Kim, C.T., B.C. Kang, H.K. Jee, A.J. Choi, C.J. Kim, Y.J. Cho, H.G. Hahn and K.D. Nam. 2005. Effect of chitosan-based feed additive on the growth and quality of cultured Japanese flounder, Paralichthys olivaceus. J. Chitin Chitosan, 10, 121-127
|
6 |
Kim, K.W., Y.J. Kang, K.D. Kim, S.M. Choi, J.Y. Lee, H.M. Lee and S.C. Bai. 2007. Long-term evaluation of muscle qnality of the olive flounder, Paralichthys olivaceus, fed with extruded pellet. J. Aquacult., 20, 51-55
|
7 |
Lee, K.H., Y.S. Lee, I.H. Kim and D.S. Kim, 1998. Utilization of obosan ( dietary herbs) II. Muscle quality of olive flounder, Paralichthys olivaceus fed with diet containing obosan. J. Aquacult., 11, 319-325
|
8 |
Thierry, A., M.B. Maillard and J.L. Le Quere. 1999. Dynamic headspace analysis of emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening. Int. Dairy J., 453-463
|
9 |
Triquit, R. and G.A. Reineccius. 1995. Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus). J. Agric. Food Chem., 43, 1883-1889
DOI
ScienceOn
|
10 |
Vejaphan, W., T. Hsieh and S.S. Villiams. 1988. Volatile flavor components from boiled crayfish (Procambartls clarkii) tail meat. J. Food Sci., 53, 1666-1670
DOI
|
11 |
Yoo, K.M., J.B. Park, K.S. Seong, D.Y. Kim and I.K. Hwang. 2005. Antioxant activities and anticancer effects of Yuza (Citrus .iunos). Food Sci. Industry, 38, 72-77
|
12 |
Josephson, D.B., R.C. Lindsay and D.A. Stuiber. 1983. Identification of compounds characterizing the aroma of fresh whitefish (Coregon usclupeajormis). J. Agric. Food Chem., 31, 326-330
DOI
|
13 |
Fagerson, L.S. 1969. Thermal degradation of carbohydrates. J. Agric. Food Chem., 17, 747-750
DOI
|
14 |
van den Dool, H. and P.D. Kratz. 1963. A generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. J. Chromatogr., 11, 463-471
DOI
PUBMED
ScienceOn
|
15 |
Yoo, K.M. and I.K. Hwang. 2004. In vitro eftect of Yuza (Citrus Junos SIEB ex TANAKA) extracts on proliferation of human prostate cancer cells and antioxidant activity. Korean J. Food Sci. Technol., 36, 339-344
|
16 |
Baixas-Nogueras, S., S. Bover-Cid, M.C. Vidal-Carou, M.T. Veciana-Nogue's and A. Marine-Font. 2001. Trimethylamine and total volatile basic nitrogen
determination by flow injection/gas diffusion in Mediterranean hake (Merluccius merluccius). J. Agric. Food Chern., 49, 1681-1686
DOI
ScienceOn
|
17 |
Flavors and Fragrances. 1996. International ed., Aldrich Chemical Co., Milwaukee, WI, 144
|
18 |
Tanchotikul, U. and T. Hsieh. 1991. Analysis of volatile flavor components in steamed rangia clam by dynamic headspace sampling and simultaneous distillation and extraction. J. Food Sci., 56, 327-331
DOI
|
19 |
Olafsdottir, G., R. Jonsdottir, H.L. Lauzon, J. Luten and K. Kristbergsson. 2005. Characterization of volatile compounds in chilled cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose. J. Agric. Food Chem., 53, 10140-10147
DOI
ScienceOn
|
20 |
Nakamura, K., H. Iida and T. Tokunaga, 1980. Separation and identification of odor in oxidized sardine oiL Bull. Jpn. Soc. Sci. Fish, 46, 355-360
DOI
|
21 |
Koide, K., I. Yanagisawa, A. Ozawa, M. Satake and T. Fujita. 1992. Studies on the kerosene-like off-flavour producing yeast in surimi-based products. Bull. Jpn. Soc. Sci. Fish. 58, 1925-1930
DOI
|
22 |
Cha, J.Y. and Y.S. Cho. 2001. Biofunctional activities of citrus flavonoids. J. Korean Soc. Agric. Chern. Biotechnol., 44, 122-128
|
23 |
Varlet, V., C. Knockaert and T. Serot. 2006. Comparison of odor-active volatile compounds of fresh and smoked salmon. J. Agric. Food Chem., 54, 3391-3401
DOI
ScienceOn
|
24 |
Chung, H.Y. 1999. Volatile components in crabmeats of Charybdis jeriatus, J. Agric. Food Chem., 47, 2280-2287
DOI
PUBMED
ScienceOn
|
25 |
Miller, A., R.A.Scanlan, J.S. Lee and L.M. Libbey. 1973. Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas jragi. Appl. Microbiol., 25, 952-955
PUBMED
|
26 |
Jennings, W. and T. Shibamoto, 1980. Qualitative analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography. Acadcmic Press, New York, USA, 30-84pp
|
27 |
Mosciano, G. 2000. Organoleptic characteristics of flavor materials. Perfum. Flavor, 25, 25-31
|
28 |
Chung, H.Y. and K.R. Cadwallader. 1993. Volatile components in blue crab (Callinectes sapidus) meat and processing by-product. J. Food Sci., 58, 1203-1207
DOI
ScienceOn
|
29 |
Sadtler Research Laboratories. 1985. The Sadtler Standard Gas Chromatography Retention Index Library, Vol. 1-4, Division of Bio-Rad Laboratories, Inc. Philadelphia, PA, USA. 30-350 pp.
|
30 |
Jorgensen, L.V., H.H. Huss and P. Dalgaard. 2001. Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. J. Agric. Food Chem., 49, 2376-2381
DOI
ScienceOn
|
31 |
Mosciano, G., M. Fasano, J. Cassidy, K. Connelly, P. Mazeiko, A. Montenegro, J. Michalski and S. Sadural. 1993. Organoleptic characteristics of flavor materials. Perfum. Flavor, 18, 43-45
|
32 |
Calabro, M.L., V. Galtieri, P. Cutroneo, S. Tommasini, P. Ficarra and R. Ficarra 2004. Study of the extraction procedure by experimental design and validation of
a LC method for determination of flavonoids in Citrus bcrgamia juice. J. Pharmacol. Biomedical Analysis, 35, 349-363
DOI
ScienceOn
|
33 |
McIver, R.C., I.R. Brooks and G.A. Reineccius. 1982. Flavor of fermented fish saucc. J. Agric. Food Chem 30, 1017-1020
DOI
|
34 |
Aro, T., R. Tahvonen, L. Koskinen and H. Kallio, 2003. Volatile compounds of Baltic herring analysed by dynamic headspace sampling-gas chromatographymass spectrometry. Eur. Food Res. Technol., 216, 483-488
DOI
|
35 |
Lee, K.H., H.C. Park and E.S. Her. 1998. Statistics and Data Analysis Method. Hyoil Press. Seoul. Korea. 253-296
|
36 |
Spurvey, S., B.S. Pan and F. Shahidi. 1988. Flavour of shellfish. In: Flavor of Meat, Meat Products and Seafoods, 2nd ed., Shahidi, F., ed. Blackie Academic & Professional, London, United Kingdom, pp. 159-196
|
37 |
Alasalvar, C., K.D.A. Taylor and F. Shahidi. 2005. Comparison of volatiles of cultured and wild sea bream (Sparos aurata) during storage in ice by dynamic headspace analysis/gas chromatographymass spectrometry. J. Agric. Food Chern., 49, 2612-2622
|
38 |
Hsieh, T., S. Williams, W. Vejaphan and S. Meyers, 1989. Characterization of volatile components of menhaden fish (BreVoortia tyrannus) oil. J. Am. Oil Chem. Soc., 66, 114-117
DOI
|
39 |
MSDC. Eight Peak Index of Mass Spectra. 1974. 2nd ed. Mass Spectrometry Data Center, AWRZ, Aldermaston, Reading, UK. 101-205 pp.
|
40 |
Piveteau, F., S. Le Guen, G. Gandemer, J.-P. Baud, C. Prost and M. Demaimay. 2000. Aroma of fresh oysters Crassostrea gigas: composition and aroma notes. J. Agric. Food Chem., 48, 4851-4857
DOI
ScienceOn
|
41 |
Rodriguez-Bernaldo De Quiros, A., J. Lopez-Hernandez, M.J. Gonza-Iez-Castro, C. de la Cruz-Garcia and J. Simal-Lozano. 2001. Comparison of volatile
compon- ents in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption. Eur. Food Res. Technol., 212, 643-647
DOI
ScienceOn
|