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Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method

Haocheng Wei, Yukun Wei, Xujian Qiu, Yang Shen, Feng Chen, Hui Ni, Qingbiao Li

2022Food Chemistry50 citationsDOI

Topics & Concepts

HexanalNonanalOdorAromaChemistryFood scienceEthyl hexanoateAnetholeIononeLinaloolAcetic acidOrganic chemistryEssential oilFermentation and Sensory AnalysisMeat and Animal Product QualityOlfactory and Sensory Function Studies
Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method | Litcius