Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (<i>Lateolabrax maculatus</i>) during Processing via HS-SPME-GC-MS and HS-GC-IMS

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (<i>Lateolabrax maculatus</i>) during Processing via HS-SPME-GC-MS and HS-GC-IMS

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (<i>Lateolabrax maculatus</i>). The volatile compounds in different production steps were characterized by headspace-solid phase microextra...

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Bibliographic Details
Main Authors: Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang, Zhenxing Li
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
smoke-flavored sea bass
volatile compounds
HS-SPME-GC-MS
HS-GC-IMS
smoke flavoring
Online Access:https://www.mdpi.com/2304-8158/11/17/2614

Internet

https://www.mdpi.com/2304-8158/11/17/2614

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