Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5′-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and gas chromatography-ion migration spectrometry (GC-I...

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Bibliographic Details
Main Authors: Wengang Jin, Xinru Fan, Caiyan Jiang, Yang Liu, Kaiyue Zhu, Xiaoqing Miao, Pengfei Jiang
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Coregonus peled
Taste extracts
Flavor compounds
Thermal treatments
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000263

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http://www.sciencedirect.com/science/article/pii/S2590157523000263

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