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- Title
SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product.
- Authors
Giri, Anupam; Osako, Kazufumi; Ohshima, Toshiaki
- Abstract
The article presents a study which investigates the head-space volatiles in fish miso, a Japanese fish meat-based fermented product for solid-phase microextraction (SPME). The study evaluates the impact of the effectiveness for microextraction of the parameters, the temperature, isolation time, and the sensitivity of various SPME fibers of several liquid phases. Results show that particular volatile esters may play the most significant role in contributing the sweet-fruity aroma to the product.
- Subjects
FERMENTED fish; SOLID phase extraction; MISO; FISH pastes; VOLATILE organic compounds; FISHERY products research
- Publication
Bioscience, Biotechnology & Biochemistry, 2010, Vol 74, Issue 9, p1770
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1271/bbb.90957