Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment...

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Bibliographic Details
Main Authors: Jie Zhao, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che, Wenwu Ding
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
condiment
volatile composition
sterilization
sensory evaluation
GC×GC-MS
Online Access:https://www.mdpi.com/2304-8158/12/1/109

Internet

https://www.mdpi.com/2304-8158/12/1/109

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