Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach

Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commercially available ready-to-heat roasted catfis...

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Bibliographic Details
Main Authors: Mingzhu Zhou, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Food Chemistry: X
Subjects:
Channel catfish
Reheated
Warmed-over flavor
Recombination and omission experiments
Multivariate addition experiment
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525007199
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