Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-drying. Physicochemical indices, such as moisture con...

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Detalles Bibliográficos
Autores principales: Liao, Yueqin, Ding, Yixuan, Wu, Yingru, Du, Qi, Xia, Jiangyue, Jia, Junqi, Lin, Huimin, Benjakul, Soottawat, Zhang, Bin, Hu, Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9875018/
https://www.ncbi.nlm.nih.gov/pubmed/36712508
http://dx.doi.org/10.3389/fnut.2022.1088128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9875018/
https://www.ncbi.nlm.nih.gov/pubmed/36712508
http://dx.doi.org/10.3389/fnut.2022.1088128

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