| Title: | Characterization of volatile flavor compounds from fish maw soaked in five different seasonings |
| Author(s): | Miao X; Li S; Shang S; Sun N; Dong X; Jiang P; |
| Address: | "School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian 116034, China. National Engineering Research Center of Seafood, Liaoning, Dalian 116034, China" |
| DOI: | 10.1016/j.fochx.2023.100805 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in different seasonings were mainly organic sulfides and aromatic compounds. A total of 95 volatile compounds were identified, including 25 aldehydes, 23 olefins, 19 alcohols, 11 esters, 9 ketones, 3 acids, 2 sulfides, 1 furan, 1 ether and 1 ketoxime. Sichuan pepper group and mixed seasoning group had the most significant changes in volatile components, and had the most effective improvement on the flavor of fish maw compared with other groups. These findings will provide reference for producing high quality fish maw and improving its flavor quality. These findings will provide feasible theoretical support for the pretreatment and exploration of fish maw products in the future" |
| Keywords: | Fish maw Flavor change Hs-gc-ims Seasonings Soaking Volatile compounds; |
| Notes: | "PubMed-not-MEDLINEMiao, Xiaoqing Li, Shuang Shang, Shan Sun, Na Dong, Xiuping Jiang, Pengfei eng Netherlands 2023/10/02 Food Chem X. 2023 Jul 23; 19:100805. doi: 10.1016/j.fochx.2023.100805. eCollection 2023 Oct 30" |
