Characterization of non-volatile and volatile flavor profiles of
AMP, adenosine 5′-monophosphate
Coregonus peled
DT, drift time
ESI, electrospray ionization
FAAs, free amino acids
Flavor compounds
GC-IMS, gas chromatography-ion migration spectrometry
GC-MS, gas chromatograph-mass spectrometry
GC-O-MS, gas chromatograph-olfactometry-mass spectrometry
GMP, guanosine 5′-monophosphate
HPLC, high-performance liquid chromatography
ICP-MS, Inductive Coupled Plasma Mass Spectrometer
IMP, inosine 5′-monophosphate
LAV, laboratory analytical viewer
ND, not detected
PCA, principal component analysis
RI, retention index
SIM, selected-ion monitoring
TAV, taste active value
Taste extracts
Thermal treatments
UPLC, ultra-performance liquid chromatography
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Mar 2023
30 Mar 2023
Historique:
received:
18
10
2022
revised:
17
01
2023
accepted:
19
01
2023
entrez:
27
2
2023
pubmed:
28
2
2023
medline:
28
2
2023
Statut:
epublish
Résumé
This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5'-nucleotides, and organic acids, etc.) of
Identifiants
pubmed: 36845502
doi: 10.1016/j.fochx.2023.100584
pii: S2590-1575(23)00026-3
pmc: PMC9945421
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100584Informations de copyright
© 2023 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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