Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis
Naiyong Xiao, Huiya Xu, Xin Jiang, Tongtong Sun, Yixuan Luo, Wenzheng Shi
Topics & Concepts
ChemistryAromaElectronic noseSolid-phase microextractionGrass carpChromatographyOdorGas chromatography–mass spectrometrySensory analysisGas chromatographyMass spectrometryFood scienceOrganic chemistryFish <Actinopterygii>FisheryNeuroscienceBiologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques