Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

Bibliographic Details
Published in:Food Research International
Main Authors: Cardinal, Mireille, Chaussy, Marianne, Donnay-Moreno, Claire, Cornet, Josiane, Rannou, Cecile, Fillonneau, Catherine, Prost, Carole, Baron, Regis, Courcoux, Philippe
Other Authors: Fonds Unique Interministériel
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2020
Subjects:
Food Science
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodres.2020.109254
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spelling crelsevierbv:10.1016/j.foodres.2020.109254 2024-05-19T07:37:26+00:00 Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions Cardinal, Mireille Chaussy, Marianne Donnay-Moreno, Claire Cornet, Josiane Rannou, Cecile Fillonneau, Catherine Prost, Carole Baron, Regis Courcoux, Philippe Fonds Unique Interministériel 2020 http://dx.doi.org/10.1016/j.foodres.2020.109254 https://api.elsevier.com/content/article/PII:S0963996920302799?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0963996920302799?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://www.elsevier.com/open-access/userlicense/1.0/ Food Research International volume 134, page 109254 ISSN 0963-9969 Food Science journal-article 2020 crelsevierbv https://doi.org/10.1016/j.foodres.2020.109254 2024-04-22T07:02:24Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Food Research International 134 109254
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Cardinal, Mireille
Chaussy, Marianne
Donnay-Moreno, Claire
Cornet, Josiane
Rannou, Cecile
Fillonneau, Catherine
Prost, Carole
Baron, Regis
Courcoux, Philippe
Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
topic_facet Food Science
author2 Fonds Unique Interministériel
format Article in Journal/Newspaper
author Cardinal, Mireille
Chaussy, Marianne
Donnay-Moreno, Claire
Cornet, Josiane
Rannou, Cecile
Fillonneau, Catherine
Prost, Carole
Baron, Regis
Courcoux, Philippe
author_facet Cardinal, Mireille
Chaussy, Marianne
Donnay-Moreno, Claire
Cornet, Josiane
Rannou, Cecile
Fillonneau, Catherine
Prost, Carole
Baron, Regis
Courcoux, Philippe
author_sort Cardinal, Mireille
title Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
title_short Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
title_full Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
title_fullStr Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
title_full_unstemmed Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
title_sort use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of atlantic salmon (salmo salar) by-products combined with maillard reactions
publisher Elsevier BV
publishDate 2020
url http://dx.doi.org/10.1016/j.foodres.2020.109254
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genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Research International
volume 134, page 109254
ISSN 0963-9969
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://www.elsevier.com/open-access/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodres.2020.109254
container_title Food Research International
container_volume 134
container_start_page 109254
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