Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps-Reference-Cited by-同舟云学术

Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps

Published:2019 Issue:10 Volume:10 Page:6473-6483
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Huang Xu-Hui¹²³⁴⁵,Fu Bao-Shang⁶⁷⁸⁹⁵,Qi Li-Bo⁶⁷⁸⁹⁵,Huo Li-Duo⁶⁷⁸⁹⁵,Zhang Yu-Ying⁶⁷⁸⁹⁵,Du Ming⁶⁷⁸⁹⁵^ORCID,Dong Xiu-Ping⁶⁷⁸⁹⁵,Zhu Bei-Wei¹²³⁴⁵,Qin Lei⁶⁷⁸⁹⁵^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health

2. College of Food Science and Nutritional Engineering

3. China Agricultural University

4. Beijing 100083

5. China

6. National Engineering Research Center of Seafood

7. School of Food Science and Technology

8. Dalian Polytechnic University

9. Dalian 116034

Abstract

The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling.

Funder

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01209E

Reference42 articles.

1. FAO , The State of World Fisheries and Aquaculture 2016 , Food and Agriculture Organization of the United Nations , Rome , 2016

2. The impact of population aging on income inequality in developing countries: Evidence from rural China

3. Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese

4. Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

5. Volatile components of roasted fishes.

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of instant tea on the aroma of duck meat;Food Chemistry: X;2024-06

2. Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat;Food Chemistry: X;2024-06

3. Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup;International Journal of Food Science & Technology;2023-10-17

4. Insights into application progress of seafood processing technologies and their implications on flavor: a review;Critical Reviews in Food Science and Nutrition;2023-10-03

5. Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon;Journal of Aquatic Food Product Technology;2023-08-09