Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
Tianyu Chen, Chunsheng Li, Hui Huang, Yongqiang Zhao, Huan Xiang, Di Wang, Feng Yang, Shaoling Yang, Shengjun Chen
Topics & Concepts
RoastingFlavorChemistryMaillard reactionChewinessOdorFood scienceLipid oxidationTilapiaBiochemistryFish <Actinopterygii>Organic chemistryAntioxidantPhysical chemistryBiologyFisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesSensory Analysis and Statistical Methods