Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry

2006 ◽  
Vol 69 (3) ◽  
pp. SNQ99-SNQ106 ◽  
Author(s):  
C. ALASALVAR ◽  
A. Z. ODABASI ◽  
N. DEMIR ◽  
M. Ö. BALABAN ◽  
F. SHAHIDI ◽  
...  
RSC Advances ◽  
2019 ◽  
Vol 9 (67) ◽  
pp. 39090-39099 ◽  
Author(s):  
Wenfu Hou ◽  
Qianhui Han ◽  
Heng Gong ◽  
Wen Liu ◽  
Hongxun Wang ◽  
...  

Contamination of microorganisms caused rapidly quality deterioration of fresh sturgeon meat. During the chilling storage, the sensory analysis and volatile compounds evaluation were well performed by electronic nose and SPME-GC/MS.


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