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Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas


, : Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas. Journal of the Science of Food and Agriculture 82(14): 1652-1660

The French consume large amounts of raw oysters. The study of the aroma of oyster Crassostrea gigas is of economic interest because it is a good method of checking the sensory quality. Aromas were extracted by vacuum steam distillation at 20 degrees C using whole oyster flesh. This extract presented similar sensory characteristics to raw oyster.

US$19.90

DOI: 10.1002/jsfa.1236


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