Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze the flavor of scallops processed by five drying...

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Bibliographic Details
Main Authors: Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Scallop
Flavor
HS-GC-IMS
GC-O-QTOF
Drying
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008484
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