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 ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Headspace Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Dynamic Headspace ◽  
Descriptive Sensory Analysis ◽  
Chromatography Mass Spectrometry

scholarly journals Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

RSC Advances ◽  
2019 ◽  
Vol 9 (67) ◽  
pp. 39090-39099 ◽  
Author(s):  
Wenfu Hou ◽  
Qianhui Han ◽  
Heng Gong ◽  
Wen Liu ◽  
Hongxun Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Preservation Methods ◽  
Quality Deterioration ◽  
Chromatography Mass Spectrometry

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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