[1] 林婉玲, 杨贤庆, 李来好, 等.  脆肉鲩质构与感官评价的相关性研究[J]. 现代食品科技, 2013, 29(1): 1-7.
[2] LU F, ZHANG J Y, LIU S L, et al.  Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage[J]. Food Chem, 2011, 127(1): 159-168.
[3] QIU X, CHEN S, LIU G, et al.  Characterization of farmed ovate pompano (Trachinotus ovatus Linnaeus) freshness during ice storage by monitoring the changes of volatile profile[J]. Food Sci Technol Int Tokyo, 2014, 20(1): 79-84.
[4] 肖雷, 姚菁华, 朱红菊, 等.  茶多酚防腐机理及其在肉制品加工中的应用[J]. 食品研究与开发, 2009, 30(6): 160-162.
[5] 郝婕, 董金皋.  天然抗氧化剂的提取分离及功能研究[J]. 河北林果研究, 2005, 20(4): 67-70.
[6] 常通, 田超, 王虹.  对两种紫苏叶提取物抗氧化能力的研究分析[J]. 山东化工, 2016, 45(21): 7-9.
[7] 丁莫, 林婉玲, 李来好, 等.  紫苏叶水提物对调理脆肉鲩鱼片冷藏过程中品质的影响[J]. 食品工业科技, 2017, 38(23): 250-255.
[8] 丁丽丽, 吴燕燕, 李来好, 等.  咸带鱼加工过程挥发性风味成分的变化[J]. 食品科学, 2011, 32(24): 208-212.
[9] 吴燕燕, 刘法佳, 李来好, 等.  GC-MS检测咸鱼中N-亚硝胺的条件优化[J]. 南方水产科学, 2012, 8(4): 16-22.
[10] 杨少玲, 于刚, 戚勃, 等.  顶空固相微萃取法分析龙须菜干品中的挥发性成分[J]. 南方水产科学, 2016, 12(6): 115-122.
[11] 卢江长美, 张超, 马越, 等.  干燥温度对紫苏挥发性物质组成的影响[J]. 食品科学, 2016, 37(10): 134-138.
[12] VARLET V, PROST C, SEROT T.  Volatile aldehydes in smoked fish: analysis methods, occurence and mechanisms of formation[J]. Food Chem, 2007, 105(4): 636-656.
[13] PURRIÑOS L, FRANCO D, CARBALLO J, et al.  Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder " lacón”[J]. Meat Sci, 2012, 92(4): 627-634.
[14] 施文正, 陈青云, 尤其嘉, 等.  不同温度条件下草鱼肉挥发性成分的检测[J]. 食品科学, 2014, 35(4): 66-70.
[15] IGLESIAS J, MEDINA I, BIANCHI F, et al.  Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry[J]. Food Chem, 2009, 115(4): 1473-1478.
[16] NIETO G, BANON S, DOLORES GARRIDO M.  Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat[J]. Food Chem, 2011, 125(4): 1147-1152.
[17] RABE S, KRINGS U, BERGER R G.  Influence of oil-in-water emulsion characteristics on initial dynamic flavour release[J]. J Sci Food Agric, 2003, 83(11): 1124-1133.
[18] CORRAL S, SALVADOR A, FLORES M.  Salt reduction in slow fermented sausages affects the generation of aroma active compounds[J]. Meat Sci, 2013, 93(3): 776-785.
[19] 卢春霞, 翁丽萍, 王宏海, 等.  3种网箱养殖鱼类的主体风味成分分析[J]. 食品与发酵工业, 2010, 36(10): 163-169.
[20] 张青, 王锡昌, 刘源.  SDE-GC-Olfactometry联用研究鲢鱼肉的挥发性气味活性物质[J]. 安徽农业科学, 2009, 37(4): 1407-1409, 1425.
[21] BENZO M, GILARDONI G, GANDINI C, et al.  Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography-olfactometry incremental dilution technique[J]. J Chromatogr A, 2007, 1150(1/2): 131-135.
[22] CALKINS C R, HODGEN J M.  A fresh look at meat flavor[J]. Meat Sci, 2007, 77(1): 63-80.
[23] 王腾飞, 王宣军, 黄业伟, 等.  发酵对普洱茶中游离咖啡因含量的影响[J]. 中国生物制品学杂志, 2013, 26(4): 509-511.
[24]

陈桂平. 草鱼低温贮藏期间质构及风味物质变化研究[D]. 长沙: 湖南农业大学, 2014: 32.

[25] 俞海峰, 何芳, 周浙良.  水产品的风味研究进展[J]. 现代渔业信息, 2009, 24(3): 14-16.
[26] 卜俊芝, 戴志远, 李燕, 等.  细点圆趾蟹加工水煮液的营养成分及风味物质分析[J]. 中国食品学报, 2013, 13(9): 207-216.
[27] SARNOSKI P J, O'KEEFE S F, JAHNCKE M L, et al.  Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry[J]. Food Chem, 2010, 122(3): 930-935.
[28] KANDLER O.  Carbohydrate metabolism in lactic acid bacteria[J]. Antonie Van Leeuwenhoek, 1983, 49(3): 209-224.
[29] PARLAPANI F F, MALLOUCHOS A, HAROUTOUNIAN S A, et al.  Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions[J]. Int J Food Microbiol, 2014, 189: 153-163.
[30] MOREIRA N, VALENTE L M, CASTRO-CUNHA M, et al.  Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle[J]. Food Chem, 2013, 138(4): 2365-2373.
[31] 徐永霞, 张朝敏, 赵佳美, 等.  牙鲆冷藏过程中肌肉挥发性风味成分的变化[J]. 食品与发酵工业, 2016, 42(1): 219-224.
[32] 张慧芳, 李婷婷, 晋高伟, 等.  HS-SPME-GC-MS技术对冷藏鲢鱼片挥发性成分变化的分析[J]. 食品科学, 2014, 35(24): 130-135.