Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
Mireille Cardinal, Marianne Chaussy, Claire Donnay‐Moreno, Josiane Cornet, Cécile Rannou, Catherine Fillonneau, Carole Prost, Régis Baron, Philippe Courcoux
Topics & Concepts
OdorMaillard reactionChemistryHydrolysateAromaEnzymatic hydrolysisMethanethiolFood scienceChromatographyGas chromatography–mass spectrometryBrowningGas chromatographyMass spectrometryHydrolysisOrganic chemistrySulfurMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals