ArticleFoods (Basel, Switzerland)2022
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 24 citations in OpenAlex.
- Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.Molecules (Basel, Switzerland) · 2025Article
- Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques.Foods (Basel, Switzerland) · 2025Review
- Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue.Food chemistry: X · 2024Article
- Evaluation of High Vacuum Flavor Extraction Device as a Novel Technique for the Extraction of Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
- Fish Fillet Analogue Using Formulation Based on Mushroom (Foods (Basel, Switzerland) · 2024Article
- Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal.Scientific reports · 2023Article
- Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques.Food chemistry: X · 2023Article
- Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.Molecules (Basel, Switzerland) · 2023Article
- Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-dimethyl-5-ethylpyrazine, (E)-2-nonenal, 2-propyl-pyridine, and (E,E)-2,4-decadienal were finally determined to be the key volatile compounds in soybean-fried tilapia.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.