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Comparative study of volatile and non-volatile flavor substances in squid from multiple origins

This study compared and analyzed the similarities and differences in odor and taste between Japanese flying squid and Equatorial, Indian Ocean, and Peruvian squid. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography–mass spe...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Mengli Han, Xin Jiang, Meijiao Gui, Qianqian Liang, Yuan Gu, Xin Song, Wenzheng Shi
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2025-04-01
Schriftenreihe:Food Chemistry: X
Schlagworte:
Squid
Flavor
Different origins
Taste
Volatile compounds
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2590157525002767
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