Identifikasi Komponen Flavor Volatil Minyak Ikan Hoki (Macruronus novaezelandiae) dan Orange Roughy (Hoplostethus atlanticus), (Squalen Bulletin of Marine & Fisheries Postharvest & Biotechnology, 9 (2), 2014)
Identification of volatile flavour compounds of hoki (Macruronus novaezelandiae) and orange roughy (Hoplostethus atlanticus) oils has been carried out. Flavour compounds were extracted by a purging system and collected using a porous polymer Tenax TA trap. The gas chromatographymass spectrometry (GC-MS) was used to identify the volatile flavour compounds. The predominant compounds contributing to the volatile flavour of hoki oil were methyl ethyl benzoate, ethyl benzoate and 1,1-dimethylethyl-2-propionic acid. Meanwhile, the main volatile flavour components of orange roughy oil were toluene, cyclohexane, 1,1-dimethylethyl-2-methyl propionic acid and tetrachloroethane.
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