Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates

Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications. This study is centered on enhancing the flavor of golden pomfret samples by promoting the Maillard reaction (MR) between golden pomfret hydrolysate...

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Autores principales:	Zhengsen Long, Xiangzhou Yi, Xia Gao, Yanchen Wang, Jingfeng Guo, Shuxin Gao, Guanghua Xia, Xuanri Shen
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-02-01
Colección:	Foods
Materias:	Maillard reaction golden pomfret hydrolysates flavor fish soups antioxidant activity
Acceso en línea:	https://www.mdpi.com/2304-8158/14/4/560
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