Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-drying. Physicochemical indices, such as moisture con...

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Autori principali:	Yueqin Liao, Yixuan Ding, Yingru Wu, Qi Du, Jiangyue Xia, Junqi Jia, Huimin Lin, Soottawat Benjakul, Bin Zhang, Yi Hu
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Frontiers Media S.A. 2023-01-01
Serie:	Frontiers in Nutrition
Soggetti:	air-drying hairtail HS-GC-IMS volatile flavors fingerprint
Accesso online:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1088128/full
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