The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup-Reference-Cited by-同舟云学术

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Published:2021 Issue:4 Volume:12 Page:1626-1638
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Huang Xu-Hui¹²³⁴⁵,Zhang Yu-Ying¹²³⁴⁵,Zhu Ming¹²³⁴⁵,Zhou Da-Yong¹²³⁴⁵^ORCID,Du Ming¹²³⁴⁵^ORCID,Zhu Bei-Wei¹²³⁴⁵^ORCID,Dong Xiu-Ping¹²³⁴⁵,Fisk Ian⁶⁷⁸⁹^ORCID,Qin Lei¹²³⁴⁵^ORCID

Affiliation:

1. School of Food Science and Technology

2. National Engineering Research Center of Seafood

3. Collaborative Innovation Center of Seafood Deep Processing

4. Dalian Polytechnic University

5. Dalian 116034

6. School of Biosciences

7. University of Nottingham

8. Nottingham LE12 5RD

9. UK

Abstract

Multi-extraction methods combined with GC-MS were utilized to obtain the comprehensive aroma fingerprint. The results of instrument and sensory were combined to explain odor perception. A neural network diagram was developed to visualize the aroma.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02615H

Reference37 articles.

1. Erratum: Corrigendum: A metabolic profile in Ruditapes philippinarum associated with growth-promoting effects of alginate hydrolysates

2. Population genetics of the Manila clam (Ruditapes philippinarum) introduced in North America and Europe