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Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong, Qiaoyu Liu, Xiangluan LI, Xiaofang Zeng, Weidong Bai

2020Food Chemistry163 citationsDOI

Topics & Concepts

OctanalAromaChemistryDecanalFlavorNonanalFood scienceChromatographyMackerelGas chromatographyHexanalBiologyFish <Actinopterygii>FisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAdvanced Chemical Sensor Technologies
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms | Litcius