Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in differ...

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Bibliographic Details
Main Authors: Xiaoqing Miao, Shuang Li, Shan Shang, Na Sun, Xiuping Dong, Pengfei Jiang
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Fish maw
Seasonings
Soaking
Flavor change
HS-GC-IMS
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002481

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523002481

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