Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
Ji Wang, Xu-Hui Huang, Yuying Zhang, Chengzhen Nie, Dayong Zhou, Lei Qin
Topics & Concepts
OctanalFlavorChemistryHexanalFood scienceHeptanalLipid oxidationNonanalTBARSLipidomicsLipaseChromatographyBiochemistryAldehydeLipid peroxidationAntioxidantEnzymeCatalysisAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques