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Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna

Dry-cured tuna products exhibit unique aroma characteristics appreciated by local consumers, particularly in the southern Iberian Peninsula. In the present study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify and quantify...

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Principais autores: Mónica Sánchez-Parra, Annalaura Lopez, Vittorio Maria Moretti, José Luis Ordóñez-Díaz, José Manuel Moreno-Rojas
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-02-01
coleção:Foods
Assuntos:
volatile organic compounds (VOCs)
yellowfin tuna
dry-cured tuna
fish flavour
SPME
ML-sPLS-DA
Acesso em linha:https://www.mdpi.com/2304-8158/14/4/592
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