The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics

The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics

This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC–MS identified key volatile compounds, including alcohols, aldehydes, ketones a...

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Bibliographic Details
Main Authors: Tingting Yang, Yang Liu, Jing Bai, Yan Fan, Ye Chen, Ping Dong, Xia Yang, Hu Hou
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Steaming
Antarctic krill
Flavor compounds
Formation pathway
Untargeted metabolomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009635
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