Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-drying. Physicochemical indices, such as moisture con...

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Bibliographic Details
Main Authors: Yueqin Liao, Yixuan Ding, Yingru Wu, Qi Du, Jiangyue Xia, Junqi Jia, Huimin Lin, Soottawat Benjakul, Bin Zhang, Yi Hu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Nutrition
Subjects:
air-drying
hairtail
HS-GC-IMS
volatile flavors
fingerprint
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1088128/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1088128/full

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