Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science
Jing Yu, Kuan Lu, Jiwei Zi, Xihong Yang, Wancui Xie
Topics & Concepts
ShrimpChemistryAromaUmamiFlavorFood scienceChromatographyFermentationGas chromatography–mass spectrometryGas chromatographyMass spectrometryBiologyFisheryMeat and Animal Product QualityFermentation and Sensory AnalysisFood Quality and Safety Studies