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Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV

Mingguang Yu, Ting Li, Huanlu Song

2021Journal of Food Composition and Analysis45 citationsDOI

Topics & Concepts

AromaOdorFlavorFood scienceChemistrySeasoningOysterGas chromatography–mass spectrometryOlfactometryElectronic noseMass spectrometryChromatographyOrganic chemistryBiologyNeuroscienceRaw materialFisheryMeat and Animal Product QualityFood Quality and Safety StudiesFermentation and Sensory Analysis
Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV | Litcius