Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products

This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive...

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Bibliographic Details
Main Authors: Yuanyuan Zhang, Long Tang, Yu Zhang, Huanlu Song, Ali Raza, Wenqing Pan, Lin Gong, Can Jiang
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Molecules
Subjects:
fish scraps
fish soup
GC-O-MS
GC × GC-O-MS
AEDA
r-OAV
Online Access:https://www.mdpi.com/1420-3049/27/19/6177

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https://www.mdpi.com/1420-3049/27/19/6177

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