Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shao‐Quan Liu, Yanshun Xu
Topics & Concepts
AromaEthyl hexanoateChemistryHexanalChromatographyMass spectrometryOdorGas chromatography–mass spectrometryGas chromatographyFood scienceOrganic chemistryMeat and Animal Product QualityFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques