Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in differ...

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Detalles Bibliográficos
Autores principales: Miao, Xiaoqing, Li, Shuang, Shang, Shan, Sun, Na, Dong, Xiuping, Jiang, Pengfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534178/
https://www.ncbi.nlm.nih.gov/pubmed/37780270
http://dx.doi.org/10.1016/j.fochx.2023.100805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534178/
https://www.ncbi.nlm.nih.gov/pubmed/37780270
http://dx.doi.org/10.1016/j.fochx.2023.100805

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