Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC–MS–O
Yizhen Huang, Yu Liu, Rui Zhu, Xiaoxiao Ma, Songlin Xin, Beiwei Zhu, Xiuping Dong, Xiuping Dong
Topics & Concepts
FlavorMackerelScomberOdorFood scienceGas chromatography–mass spectrometryPartial least squares regressionChemistryFatty acidBiologyChromatographyMass spectrometryBiochemistryFish <Actinopterygii>FisheryOrganic chemistryStatisticsMathematicsMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides