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- W2370129425 abstract "Solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds in fresh and cured golden thread meat by NIST MS spectral library searching and alignment of spectral data. A total of 58 and 68 kinds of volatile compounds were identified in fresh and cured golden thread meat respectively, which consisted of carbonyl compounds and alcohols, accounting for 58.11% and 72.60% before and after curing, respectively. 3-Methyl-1-butanol, 1-penten-3-ol, 1-octen-3-ol, 2-butanone and 3-methyl-butanoic acid made main contribution to characteristic aroma of golden thread meat, while methyl ketone, short chain unsaturated aldehyde and sulfur compounds were the main compositions affecting the flavor of cured fish meat. Cured golden thread meat had faint scent, and its quality was better than that of fresh meat." @default.
- W2370129425 created "2016-06-24" @default.
- W2370129425 creator A5057787401 @default.
- W2370129425 date "2009-01-01" @default.
- W2370129425 modified "2023-09-23" @default.
- W2370129425 title "SPME-GC-MS Analysis of Volatile Components in Cured Golden Thread (Nemipterus virgatus) Meat" @default.
- W2370129425 hasPublicationYear "2009" @default.
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