Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (Lateolabrax maculatus). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas chromatog...

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Detalles Bibliográficos
Autores principales: Feng, Hua, Timira, Vaileth, Zhao, Jinlong, Lin, Hong, Wang, Hao, Li, Zhenxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455667/
https://www.ncbi.nlm.nih.gov/pubmed/36076799
http://dx.doi.org/10.3390/foods11172614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455667/
https://www.ncbi.nlm.nih.gov/pubmed/36076799
http://dx.doi.org/10.3390/foods11172614

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