Changes in Volatile Components during the Refining Process of Crude Fish Oil from Snakehead Fish Viscera by Using GC-IMS and Chemometric Analysis

The optimum conditions and the changes of volatile flavor compounds were studied in each stage of the refining process for the crude fish oil from snakehead fish viscera. In this study, crude fish oil was extracted from snakehead fish viscera, and then the degumming, deacidification, and decolorizat...

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Bibliografische Detailangaben

Hauptverfasser:	Liping YUAN, Bizhen ZHONG, Mingming HU, Chengwei YU, Bin PENG, Zongcai TU, Jinlin LI
Format:	Artigo
Sprache:	Chinês
Veröffentlicht:	The editorial department of Science and Technology of Food Industry 2025-03-01
Schriftenreihe:	Shipin gongye ke-ji
Schlagworte:	snakehead fish oil refining volatile organic compounds gc-ims chemometric analysis
Online-Zugang:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040248
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