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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

Ledan HuangSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information

Zufang WuSchool of Marine Sciences, Ningbo University, Ningbo, P.R.China;Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R.ChinaCorrespondence[email protected]
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Xiaoqian ChenSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information

Peifang WengSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information

Xin ZhangSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information

Pages 760-770 | Received 18 Jun 2017, Accepted 15 Mar 2018, Published online: 07 May 2018

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https://doi.org/10.1080/10942912.2018.1454466
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Mengyue Hu, Shanyu Wang, Qi Liu, Rong Cao & Yong Xue. (2021) Flavor profile of dried shrimp at different processing stages. LWT 146, pages 111403.
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Shijie Bi, Lipin Chen, Zhongkai Sun, Yunqi Wen, Qianqian Xue, Changhu Xue, Zhaojie Li, Cheng Sun, Zihao Wei & Hongying Liu. (2021) Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas). Journal of Food Measurement and Characterization 15:2, pages 2078-2087.
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Yuxi Cao, Zufang Wu & Peifang Weng. (2020) Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis. Food Science & Nutrition 8:2, pages 830-840.
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Luyun Cai, Minjie Cao, Ailing Cao & Wendi Zhang. (2019) The Effect of Magnetic Nanoparticles Plus Microwave Thawing on the Volatile Flavor Characteristics of Largemouth Bass (Micropterus salmoides) Fillets. Food and Bioprocess Technology 12:8, pages 1340-1351.
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Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

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Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

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