The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS

In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%) were obtained by gas chromatography-ion mobility...

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Detalles Bibliográficos
Autores principales: Zhang, Zewei, Ji, Hongwu, Zhang, Di, Liu, Shucheng, Zheng, Xiaoshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601334/
https://www.ncbi.nlm.nih.gov/pubmed/37431012
http://dx.doi.org/10.3390/foods11203264

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601334/
https://www.ncbi.nlm.nih.gov/pubmed/37431012
http://dx.doi.org/10.3390/foods11203264

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