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Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid (Todarodes pacificus STEENSTRUP)
squid cooked squid odor potent odorant
2010/11/22
Volatile compounds were isolated from cooked squid (Todarodes pacificus STEENSTRUP) using a porous polymer resin with Tenax TA column chromatography. Aroma extract dilution analysis determined the fol...