Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
Qi Zhang, Yicheng Ding, Saiqi Gu, Shichen Zhu, Xuxia Zhou, Yuting Ding
Topics & Concepts
HexanalOctanalHeptanalChemistryFlavorKetoneFish <Actinopterygii>ChromatographyGas chromatography–mass spectrometryFood scienceMass spectrometryOrganic chemistryAldehydeBiologyFisheryCatalysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesProtein Hydrolysis and Bioactive Peptides