Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation. These results showed that glycation reduced the fishy smell of SCM gel a...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Junya Liu, Min You, Xueshen Zhu, Wenzheng Shi
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Silver carp Glycation E-nose GC-IMS Sensory evaluation
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524002220