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Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS

Jianmin Chen, Wanwan Wang, Jiahui Jin, Huan Li, Fei Chen, Yuan Fei, Yanbo Wang, Yanbo Wang

2024Food Research International75 citationsDOI

Topics & Concepts

Electronic noseFlavorFish <Actinopterygii>Gas chromatography–mass spectrometryChemistryFood scienceCharacterization (materials science)ChromatographyBiologyMass spectrometryMaterials scienceNanotechnologyFisheryAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS | Litcius