Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
Huixian Fu, Qiaohui Feng, Dan Qiu, Xuanri Shen, Chuan Li, Yanfu He, Wenting Shang
Topics & Concepts
UmamiHexanalMaillard reactionChemistryFlavorFood scienceHeptanalLipid oxidationNonanalCysteic acidAftertasteCysteineOctanalFish <Actinopterygii>AromaTilapiaBiochemistryAldehydeAntioxidantBiologyCystineFisheryCatalysisEnzymeMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques