Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment...

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Detalhes bibliográficos

Principais autores:	Jie Zhao, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che, Wenwu Ding
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-12-01
Colecção:	Foods
Assuntos:	condiment volatile composition sterilization sensory evaluation GC×GC-MS
Acesso em linha:	https://www.mdpi.com/2304-8158/12/1/109
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