Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)
Yueqi An, Yan Yang, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong
Topics & Concepts
ChemistryHexanalAromaLipid oxidationPhenylacetaldehydeOdorIsoleucineOleic acidChromatographyMethionineFlavorLeucineAmino acidSilver carpFood scienceLauric acidOrganic chemistryFatty acidBiochemistryFisheryFish <Actinopterygii>BiologyAntioxidantMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function Studies