Results 171 to 180 of about 2,307 (215)
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Automated Headspace Ammonia Analysis of Shrimp
Journal of Aquatic Food Product Technology, 1997Abstract Determination of shrimp odor by sensory evaluation is subjective, difficult to quantify, or depends on complex and time consuming chemical analyses. Ammonia (NH3) is the main off-odor of shrimp. This study developed a methodology for repeatable, objective and rapid headspace NH3 analysis of shrimp.
Diego A. Luzuriaga +2 more
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Headspace Gas Analysis of Fish Sauce
Journal of Agricultural and Food Chemistry, 1996Volatiles from the headspace gas of fish sauce with no change in the pH (pH as is) were trapped in a Tenax TA column and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). Fish sauce was alkalized (pH 11.0) to enhance the release of nitrogenous and sulfurous compounds and was likewise analyzed. About 124 volatile compounds, including 20
Mitsuya Shimoda +2 more
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Reproducibility of headspace analysis of wines
Journal of Agricultural and Food Chemistry, 1979Ann C. Noble +2 more
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