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Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

机译：使用SPME-GC-MS分析分析与熟的热带虾分离的细菌相关的腐败和挥发性化合物的感官特征

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Emmanuel Jaffrès; Valérie Lalanne; Sabrina Macé; Josiane Cornet; Mireille Cardinal; Thierry Sérot; Xavier Dousset; Jean-Jacques Joffraud;
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年度 2011
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1. Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis. [J] . Jaffres E., Lalanne V., Mace S., International Journal of Food Microbiology . 2011,第3期

机译：使用SPME-GC-MS分析从煮熟和去皮的热带虾中分离出的细菌引起的腐败和挥发性化合物的感官特征。
2. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O [J] . Angélique Villière, Ronan Symoneaux, Alice Roche, Data in Brief . 2019,第1期

机译：有关两个品种的16种红酒的风味的综合感官和化学数据：感官描述分析，HS-SPME-GC-MS挥发性化合物定量分析以及通过HS-SPME-GC-MS-O识别气味活性化合物
3. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O [J] . Angélique Villière, Ronan Symoneaux, Alice Roche, Data in Brief . 2019,第4期

机译：有关两个品种的16种红酒的风味的综合感官和化学数据：感官描述分析，HS-SPME-GC-MS挥发性化合物定量分析以及通过HS-SPME-GC-MS-O识别气味活性化合物
4. PROFILE OF AROMA-RELATED VOLATILE COMPOUNDS ISOLATED FROM PROBIOTIC DRY-FERMENTED SAUSAGES PRODUCED WITH FREE OR IMMOBILIZED L. CASEI USING SPME GC/MS ANALYSIS [C] . Marianthi Sidira, Maria Kanellaki, Yiannis Kourkoutas International Flavor Conference . 2013

机译：使用SPME GC / MS分析，从益生菌干发酵的香肠中分离的益生菌干发酵的香肠中分离的富益生菌干发酵的香肠概况
5. Quantitative analysis of trace volatile compounds in complex matrices by automated SPME GC-MS/MS: Monitoring limonene oxidation products to benchmark oxidation in encapsulation systems. [D] . Emberger, Matthew Edward. 2015

机译：通过自动SPME GC-MS / MS对复杂基质中的痕量挥发性化合物进行定量分析：监测柠檬烯氧化产物，以测试封装系统中的氧化基准。
6. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis HS-SPME-GC-MS volatile compounds quantitative analysis and odor-active compounds identification by HS-SPME-GC-MS-O [O] . Angélique Villière, Ronan Symoneaux, Alice Roche, 2019

机译：关于两个品种的16种红酒的风味的综合感官和化学数据：感官描述分析HS-SPME-GC-MS挥发性化合物定量分析以及通过HS-SPME-GC-MS-O识别气味活性化合物
7. Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging [O] . Sabrina Macé, Mireille Cardinal, Emmanuel Jaffrès, 2014

机译：评估从破坏的熟虾（Penaeus Vannamei）储存的被腐败的细菌腐败潜力（Penaeus vannamei）储存在改进的大气包装下

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

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