Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and s...

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Bibliographic Details
Main Authors: Ying Li, Li Yuan, Huijie Liu, Hongying Liu, Yue Zhou, Miaonan Li, Ruichang Gao
Format: Article
Language:English
Published: Tsinghua University Press 2023-01-01
Series:Food Science and Human Wellness
Subjects:
Traditional Chinese shrimp paste
Electronic nose
SPME-GC-MS
HS-GC-IMS
ROAV
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001422
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