Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Pomacea canaliculata): Sanim and Srithong varieties

Odor- and taste-related compounds of the golden apple snail (Pomacea canaliculata), promoted as a sustainable protein source in Asia, remain poorly characterized across cultivated varieties. This study comparatively investigated non-volatile compounds (free amino acids, nucleotides, organic acids, s...

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Auteurs principaux:	Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Supatra Karnjanapratum, Saroat Rawdkuen, Soottawat Benjakul, Jaksuma Pongsetkul
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2026-05-01
Collection:	Food Chemistry: X
Sujets:	Golden apple snail Flavor-active compound Volatile compound E-nose E-tongue
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2590157526004906
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