Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue

To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for d...

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Detalles Bibliográficos
Autores principales: Mabuchi, Ryota, Ishimaru, Ayaka, Tanaka, Mao, Kawaguchi, Osamu, Tanimoto, Shota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6358880/
https://www.ncbi.nlm.nih.gov/pubmed/30577613
http://dx.doi.org/10.3390/metabo9010001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6358880/
https://www.ncbi.nlm.nih.gov/pubmed/30577613
http://dx.doi.org/10.3390/metabo9010001

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