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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Váldodahkkit:	Zhongxu Guo, Zhankai Zhang, Yuhao Wu, Xiaodan Fu, Zhenlin Han, Chao Liu, Ningyang Li
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Wiley 2026-04-01
Ráidu:	eFood
Fáttát:	Litopenaeus vannamei non‐volatile flavor post‐vacuum‐freeze‐drying heat treatment vacuum freeze‐drying volatile flavor
Liŋkkat:	https://doi.org/10.1002/efd2.70135
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