The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics

This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC–MS identified key volatile compounds, including alcohols, aldehydes, ketones a...

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Hlavní autoři:	Tingting Yang, Yang Liu, Jing Bai, Yan Fan, Ye Chen, Ping Dong, Xia Yang, Hu Hou
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-01-01
Edice:	Food Chemistry: X
Témata:	Steaming Antarctic krill Flavor compounds Formation pathway Untargeted metabolomics
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157524009635
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