Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry
Wenrong Li, Yan Yang, Shanbai Xiong, Shuting Xiao, Yueqi An
Topics & Concepts
ChemistryFood scienceOdorAromaFlavorGas chromatographyComposition (language)Chemical compositionFish <Actinopterygii>Fish productsOlfactometryGas chromatography–mass spectrometryMass spectrometryChromatographyOrganic chemistryBiologyFisheryPhilosophyLinguisticsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function Studies