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Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation. These results showed that glycation reduced the fishy smell of SCM gel a...

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Principais autores: Junya Liu, Min You, Xueshen Zhu, Wenzheng Shi
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2024-06-01
Serier:Food Chemistry: X
Fag:
Silver carp
Glycation
E-nose
GC-IMS
Sensory evaluation
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157524002220
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