Effect of Heat Treatment on the Flavor Characteristics of Vacuum Freeze‐Dried Pacific White Shrimp (Litopenaeus vannamei)

ABSTRACT Vacuum freeze‐drying (VFD) effectively preserves the texture of Litopenaeus vannamei but often results in a bland flavor profile. To address this, this study investigated a Post‐Vacuum‐Freeze‐Drying Heat Treatment (HAFD) strategy, profiling flavor evolution via E‐Tongue, E‐Nose, and GC‐MS....

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Detalhes bibliográficos

Principais autores:	Zhongxu Guo, Zhankai Zhang, Yuhao Wu, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Wiley 2026-04-01
Colecção:	eFood
Assuntos:	Litopenaeus vannamei non‐volatile flavor post‐vacuum‐freeze‐drying heat treatment vacuum freeze‐drying volatile flavor
Acesso em linha:	https://doi.org/10.1002/efd2.70135
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