Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the arom...

Full description

Bibliographic Details
Main Authors:	Yueyao Wang, Guifang Tian, Kemin Mao, Bimal Chitrakar, Zhongxuan Wang, Jie Liu, Xinzhong Bai, Yaxin Sang, Jie Gao
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-10-01
Series:	Frontiers in Nutrition
Subjects:	scallop volatile flavor compounds free amino acid HS-GC-IMS electronic nose electronic tongue
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1022156/full

Similar Items

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt
by: Guilan Jiang, et al.
Published: (2024-03-01)

Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses
by: Wenyi Deng, et al.
Published: (2022-08-01)

Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue
by: Zheqi Zhang, et al.
Published: (2022-10-01)

Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue
by: Gui-Li Huang, et al.
Published: (2023-12-01)

Flavor properties of Chinese noodles processed by dielectric drying
by: Qian Lin, et al.
Published: (2022-09-01)

Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue
by: Xia Fan, et al.
Published: (2023-02-01)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (<i>Lateolabrax maculatus</i>) during Processing via HS-SPME-GC-MS and HS-GC-IMS
by: Hua Feng, et al.
Published: (2022-08-01)

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean
by: Luping Guo, et al.
Published: (2022-01-01)

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
by: Qiuhan Chen, et al.
Published: (2024-01-01)

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China
by: Xuelu Chi, et al.
Published: (2024-01-01)

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
by: Ying Li, et al.
Published: (2023-01-01)

Analysis of the Effects in the Flavor Anchovy during Circulating Boiling Brine Based on HS-SPME-GC-MS
by: Xiao ZHOU, et al.
Published: (2023-10-01)

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS
by: Chunbo Guan, et al.
Published: (2022-02-01)

Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
by: Yiling Xiong, et al.
Published: (2024-02-01)

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
by: Yueqin Liao, et al.
Published: (2023-01-01)

Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet (<i>Setaria italica</i> Beauv.) Varieties
by: Miao Kang, et al.
Published: (2023-11-01)

A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS
by: Li-Bing Gao, et al.
Published: (2022-12-01)

Effects of 60Co-γ ray and electron beam irradiation on the flavor of spicy salted duck based on the electronic nose (tongue)
by: ZHANG Qiling, et al.
Published: (2023-12-01)

Effect of postmortem aging time on flavor profile of stewed pork rib broth
by: Miaomiao Hou, et al.
Published: (2018-01-01)

Comparative Study on the Nutritional Quality and Flavor Characteristics of Fish Head Soup Prepared by Different Processes
by: Lu LI, et al.
Published: (2022-10-01)

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
by: Xiaoqing Miao, et al.
Published: (2023-10-01)

Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry
by: Lina Sun, et al.
Published: (2023-03-01)

Effect of Sichuan Pepper (<i>Zanthoxylum</i> genus) Addition on Flavor Profile in Fermented Ciba Chili (<i>Capsicum</i> genus) Using GC-IMS Combined with E-Nose and E-Tongue
by: Baozhu Wu, et al.
Published: (2023-08-01)

Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market
by: Hongsheng Chen, et al.
Published: (2022-08-01)

Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method
by: Hongcheng Liu, et al.
Published: (2023-01-01)

Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations
by: Dongao LIU, et al.
Published: (2022-10-01)

Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology
by: Ruirong Lin, et al.
Published: (2022-05-01)

Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation
by: Yi Zhang, et al.
Published: (2023-06-01)

Flavor Quality Analysis of Ten <i>Actinidia arguta</i> Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry
by: Jinli Wen, et al.
Published: (2023-11-01)

Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose
by: CAO Weifeng, et al.
Published: (2022-05-01)

Application of Electronic Nose, Electronic Tongue Intelligent Detection Combined with SPME-GC-MS in the Identification of Flavor Characteristics of Yushu Yak
by: Yujing CAI, et al.
Published: (2023-08-01)

Recreational Harvest of the Florida Bay Scallop: Pasco County
by: Savanna C. Barry
Published: (2018-05-01)

Recreational Harvest of the Florida Bay Scallop: Wakulla County
by: Savanna Barry
Published: (2018-05-01)

Recreational Harvest of the Florida Bay Scallop: Hernando County
by: Brittany Hall-Scharf
Published: (2018-05-01)

Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology
by: Wensheng YAO, et al.
Published: (2023-02-01)

Ultrasonic treatment maintains the flavor of the melon juice
by: Xiao Liu, et al.
Published: (2023-01-01)

Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of <i>Stropharia rugoso-annulata</i>
by: Chenligen Bao, et al.
Published: (2023-02-01)

Exploring the Profile Contributions in <i>Meyerozyma guilliermondii</i> YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
by: Yiling Xiong, et al.
Published: (2023-10-01)

Study on the Effect of Sea Buckthorn on the Flavor and Consumer Acceptance of Lactobacillus Fermented Milk
by: Xiaojia GE, et al.
Published: (2022-02-01)

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments
by: Haoyu Li, et al.
Published: (2022-05-01)