Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Mingyuan, Zhao, Xiaoying, Zhao, Mouming, Liu, Xiaoling, Pang, Yiyang, Zhang, Meishuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870898/
https://www.ncbi.nlm.nih.gov/pubmed/35205971
http://dx.doi.org/10.3390/foods11040494

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870898/
https://www.ncbi.nlm.nih.gov/pubmed/35205971
http://dx.doi.org/10.3390/foods11040494

Ejemplares similares