Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (<i>Hypophthalmichthys molitrix</i>) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies-Reference-Cited by-同舟云学术

Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies

Published:2022-07-25 Issue:30 Volume:70 Page:9451-9462
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

An Yueqi¹²,Wen Li³,Li Wenrong³,Zhang Xuezhen¹²,Hu Yang³¹²^ORCID,Xiong Shanbai³¹²^ORCID

Affiliation:

1. Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, P. R. China

2. College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China

3. College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02119

Reference41 articles.

1. THE INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS

2. INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTS

3. Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork