Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
Shi Nie, Laihao Li, Yueqi Wang, Yanyan Wu, Chunsheng Li, Shengjun Chen, Yongqiang Zhao, Di Wang, Huan Xiang, Ya Wei
Topics & Concepts
ChemistryFermentationBass (fish)Sea bassFlavorGas chromatography–mass spectrometryGas chromatographyLateolabraxFood scienceFermented fishMass spectrometryChromatographyEnvironmental chemistryFisheryFish <Actinopterygii>BiologyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques