Litcius/Paper detail

Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS

Chenying Fu, Jingying Weng, Fujing Luo, Mengxiang Liao, Lingzhan Xue, Zebin Guo

2025Food Chemistry8 citationsDOI

Topics & Concepts

CyprinusElectronic noseFlavorChemistryCarpGas chromatography–mass spectrometryChromatographyTongueFood scienceBiologyFish <Actinopterygii>FisheryArtificial intelligenceComputer scienceMass spectrometryMedicinePathologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS | Litcius