Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics-Reference-Cited by-同舟云学术

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Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics

Published:2024-10 Issue: Volume:61 Page:104883
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Ting,Zhang Yue,Gu Meiqi,Hu Yi,Zhang Shanshan,Tu Chuanhai^ORCID,Li Chuan,Zhang Bin

Publisher

Elsevier BV

Reference47 articles.

1. Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction;Alkalbani;Food Chemistry,2024

2. A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies;Chen;Trends in Food Science & Technology,2024

3. Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano;Chen;Food Research International,2023

4. The acidogenic metabolism of Lactobacillus plantarum CRL 681 improves sarcoplasmic protein hydrolysis during meat fermentation;Fadda;Journal of Muscle Foods,2010

5. The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products;Feng;Food & Function,2021

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