2006
DOI: 10.1016/j.foodchem.2005.02.040
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Effects of the smoking process on odour characteristics of smoked herring () and relationships with phenolic compound content

Abstract: The relationship between smoking parameters and odour characteristics, evaluated by a trained sensory panel, were studied on smoked herring. In addition, a possible correlation between the content of 10 phenolic compounds and sensory perceptions was investigated. Five smoking techniques were applied, combining smoke production conditions, performed by pyrolysis of beech wood sawdust or by friction of beech wood log, with smoke deposition, either in a controlled kiln (traditional smoking) or by an electrostatic… Show more

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Cited by 73 publications
(61 citation statements)
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“…These indicates that the colour of smoked fish was caused by the decomposition of carbonyl amino and it has correlated with the decrease in carbonyl group during storage. Phenol is substances that play an important role in the desirable characteristic of flavor and odour on smoked fish [7]- [8]. Taking only sensory qualities into account, the samples were rejected by the panelist when they showed characteristic of softening, low elasticity, firmless, discolouration and low brightness.…”
Section: A Sensory Characteristic During Storagementioning
confidence: 99%
“…These indicates that the colour of smoked fish was caused by the decomposition of carbonyl amino and it has correlated with the decrease in carbonyl group during storage. Phenol is substances that play an important role in the desirable characteristic of flavor and odour on smoked fish [7]- [8]. Taking only sensory qualities into account, the samples were rejected by the panelist when they showed characteristic of softening, low elasticity, firmless, discolouration and low brightness.…”
Section: A Sensory Characteristic During Storagementioning
confidence: 99%
“…Além destes benefícios, a defumação confere ao filé in natura qualidades sensoriais, como aroma, sabor, coloração e, também, agrega valor ao produto (Cardinal et al, 2006).…”
Section: Introductionunclassified
“…Warna coklat, dihasilkan dari reaksi phenol dengan oksigen di udara, komponen phenol yang berperan dalam bau dan rasa adalah guaiakol, 4--metil guaiakol, 2,6--dimetoksi phenol. Peran asap dalam hal ini memberikan pengaruh terhadap nilai organoleptik, disebabkan oleh reaksi dari asam, phenol, dan kandungan lainnya dalam asap dengan lemak, protein dan karbohidrat (Cardinal et al, 2006;Swastawati, 2008;Swastawati., et al, 2007).…”
Section: Materiunclassified