Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During ferment...

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Detalles Bibliográficos
Autores principales: Deng, Yijia, Wang, Rundong, Zhang, Yuhao, Li, Xuepeng, Gooneratne, Ravi, Li, Jianrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266136/
https://www.ncbi.nlm.nih.gov/pubmed/35804754
http://dx.doi.org/10.3390/foods11131938

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266136/
https://www.ncbi.nlm.nih.gov/pubmed/35804754
http://dx.doi.org/10.3390/foods11131938

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