Effects of Fish Species on the Volatile Components of Pre-cooked Roast Fish

Effects of Fish Species on the Volatile Components of Pre-cooked Roast Fish

Objective: This study was aimed to compare the effects of different raw fishes on the volatile flavor substances of pre-cooked roast fish. Methods: Headspace-solid phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile flavor substances. Results:...

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Bibliographic Details
Main Authors: Yan ZHANG, Shengkai WANG, Qingyu NIE, Xun FU, Xiang LI, Tingting FENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-03-01
Series:Shipin gongye ke-ji
Subjects:
headspace-solid phase microextraction
gas chromatography-mass spectrometry
roast fish
flavor
chemometrics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040182

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040182

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