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10.1002/jsfa.1311 http://scihub22266oqcxt.onion/10.1002/jsfa.1311 C7166475/?report=reader!7166475!C7166475     free     free     free Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 245.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       J+Sci+Food+Agric 2003 ; 83 (4): 289-97 Nephropedia Template TP {{tp|p=C7166475|t=2003. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis |pdf=|usr=}}{{C7166475}} gab.com Text Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis JO: J Sci Food Agric http://www.kidney.de/pget.php?&tw=1&pmid=C7166475 #FOAvip The aroma properties of fish broths prepared from 16 fish species (10 saltwater, three freshwater, two anadromous and one brackish water species) were described quantitatively by reference to 10 sensory attributes. Principal component analysis (PCA) and cluster analysis of sensory attributes classified the fish into four groups. Group 1, characterised by a strong ?green? odour, comprised all three freshwater species (loach, pond smelt and carp), two saltwater whitefish species (snapper and conger) and eel. Group 2 included migratory coastal species (sardine, banded blue?sprat and mackerel) and was distinguished by strong ?fish oil? and ?grilled fish? notes. Group 3 consisted of swordfish, sablefish and salmon, which exhibited a strong ?fried chicken? note. Group 4 included flounder, cod, tuna and goby, which were scored high for ?cooked fish?, ?roasted soy sauce?, ?canned tuna? and ?sweet? aromas. Partial least squares regression (PLSR) models derived from selected influential peaks in the gas chromatograms of the volatile components in the broths for each attribute were highly predictive (R2???0.936). The selected peaks corresponded well to each sensory attribute.© 2003 Society of Chemical Industry Twit Text FOAVip Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis ????J Sci Food Agric http://www.kidney.de/pget.php?&tw=1&pmid=C7166475 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=C7166475 #FOAvip English Wikipedia <ref>{{Cite pmid|C7166475}}</ref> Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis #MMPMIDC7166475 Morita K; Kubota K; Aishima T J Sci Food Agric 2003[Mar]; 83 (4): 289-97 PMIDC7166475show ga The aroma properties of fish broths prepared from 16 fish species (10 saltwater, three freshwater, two anadromous and one brackish water species) were described quantitatively by reference to 10 sensory attributes. Principal component analysis (PCA) and cluster analysis of sensory attributes classified the fish into four groups. Group 1, characterised by a strong ?green? odour, comprised all three freshwater species (loach, pond smelt and carp), two saltwater whitefish species (snapper and conger) and eel. Group 2 included migratory coastal species (sardine, banded blue?sprat and mackerel) and was distinguished by strong ?fish oil? and ?grilled fish? notes. Group 3 consisted of swordfish, sablefish and salmon, which exhibited a strong ?fried chicken? note. Group 4 included flounder, cod, tuna and goby, which were scored high for ?cooked fish?, ?roasted soy sauce?, ?canned tuna? and ?sweet? aromas. Partial least squares regression (PLSR) models derived from selected influential peaks in the gas chromatograms of the volatile components in the broths for each attribute were highly predictive (R2???0.936). The selected peaks corresponded well to each sensory attribute.© 2003 Society of Chemical Industry äComparison of aroma characteristics of 16 fish species by sensory eval(epmc).pdf DeepDyve Pubget Overpricing