Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes-Reference-Cited by-同舟云学术

Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes

Published:2023-10 Issue: Volume:2 Page:100224
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Qiu Jing,Cai Libin,Xiong Shanbai,You Juan,Yin Tao,An Yueqi^ORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference41 articles.

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2. Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

3. Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix);An;Food Chemistry,2022

4. Recent advances in food emulsions and engineering foodstuffs using plant-based nanocelluloses;Bai;Annual Review of Food Science and Technology,2020

5. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS;Cai;Food Chemistry,2021

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