Effect of fatty acids on the flavor formation of fish sauce
Anzi Ding, Meng Zhu, Xiaoqing Qian, Liu Shi, Huang Huang, Guangquan Xiong, Jun Wang, Lan Wang
Topics & Concepts
DecanalNonanalOctanalChemistryFlavorFood scienceAromaLipid oxidationOleic acidLinoleic acidFatty acidFermented fishHexanoic acidDimethyl trisulfideHexanalFish oilChromatographyOrganic chemistryFermentationBiochemistryFish <Actinopterygii>BiologyDimethyl disulfideSulfurAntioxidantFisheryMeat and Animal Product QualityFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques