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GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study an...

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Autores principales: Qiuhan Chen, Xuebo Yang, Pengzhi Hong, Meijiao Liu, Zhuyi Li, Chunxia Zhou, Saiyi Zhong, Shouchun Liu
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI AG 2024-01-01
Colección:Foods
Materias:
GC-MS
GC-IMS
E-nose
cooking methods
flavor
Acceso en línea:https://www.mdpi.com/2304-8158/13/3/390
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