Integrative flavoromics-GC-MS/IMS approach to study the formation mechanism of fishy flavor in skipjack tuna oil induced by oxidation and heat
Skipjack tuna oil that is rich in polyunsaturated fatty acids, is prone to developing fishy odors under high-temperature or oxidative conditions. This study investigated the effects of four treatments—low-temperature thermal, low-concentration oxidation, high-concentration oxidation, and high-temper...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004249 |
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