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Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide...

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Autori principali: Chenying Fu, Yiming Zou, Yixiang Zhang, Mengxiang Liao, Duhuang Chen, Zebin Guo
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2024-08-01
Serie:Foods
Soggetti:
paddy field carp
deodorization
gas chromatography–ion mobility spectrometry
electronic nose
electronic tongue
Accesso online:https://www.mdpi.com/2304-8158/13/16/2623
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