Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5′-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and gas chromatography-ion migration spectrometry (GC-I...

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Detalles Bibliográficos
Autores principales: Jin, Wengang, Fan, Xinru, Jiang, Caiyan, Liu, Yang, Zhu, Kaiyue, Miao, Xiaoqing, Jiang, Pengfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945421/
https://www.ncbi.nlm.nih.gov/pubmed/36845502
http://dx.doi.org/10.1016/j.fochx.2023.100584

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945421/
https://www.ncbi.nlm.nih.gov/pubmed/36845502
http://dx.doi.org/10.1016/j.fochx.2023.100584

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