Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat

Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat

River snail meat is a key ingredient of Liuzhou river snails rice noodles (Luosifen), which contributes unique fresh and green notes to the soup of the noodles. In this study, vacuum simultaneous steam distillation extraction (V-SDE) was used to extract the volatile components in cooked river snail...

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Bibliographic Details
Main Authors: Jingyu Yao, Liqiong Wen, Li Ling, Peng Wan, Rui Wang, Weiliang Guan, Qinzhi Wang, De-Wei Chen
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
River snail meat
V-SDE
GC-MS-O
AEDA
Aroma-active compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000460
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