Fish volatile compounds provide information both on quality and freshness of fish. In this study, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS) equipped with a multipurpose head-space automated sampler was successfully used to investigate the VOC profiles of raw and cooked gilthead sea bream (Sparus aurata) from different geographical origins and farming methods
Khomenko, I.; Brambilla, F.; Bhatia, M.; Biasioli, F. (2019). PTR-ToF-MS VOC profiling of raw and cooked gilthead sea bream (Sparus aurata) from different geographical origin. In: 8th International PTR-MS Conference 2019, Innsbruck - Austria, 4th February - 8th February 2019. Innsbruck: 220-221. handle: http://hdl.handle.net/10449/69312
PTR-ToF-MS VOC profiling of raw and cooked gilthead sea bream (Sparus aurata) from different geographical origin
Khomenko, I.
Primo
;Biasioli, F.Ultimo
2019-01-01
Abstract
Fish volatile compounds provide information both on quality and freshness of fish. In this study, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS) equipped with a multipurpose head-space automated sampler was successfully used to investigate the VOC profiles of raw and cooked gilthead sea bream (Sparus aurata) from different geographical origins and farming methods
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