Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and s...

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Auteurs principaux:	Ying Li, Li Yuan, Huijie Liu, Hongying Liu, Yue Zhou, Miaonan Li, Ruichang Gao
Format:	Artigo
Langue:	Inglês
Publié:	Tsinghua University Press 2023-01-01
Collection:	Food Science and Human Wellness
Sujets:	Traditional Chinese shrimp paste Electronic nose SPME-GC-MS HS-GC-IMS ROAV
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2213453022001422
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