ArticleCurrent research in food science2022
Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 34 citations in OpenAlex.
- Ag NPs loading and ultraviolet irradiation strategies for enhancing the performance of WOAnalytical and bioanalytical chemistry · 2025Article
- Sensory-Chemical Co-Dynamics inFoods (Basel, Switzerland) · 2025Article
- A Comparative Study Based on HS-SPME-GC-MS of Volatile Compounds in Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Comparison of Volatile and Non-Volatile Compounds of Ice-Stored Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- A comparative analysis of volatile organic compounds in Paeoniae Radix Alba processed using different methods.Frontiers in nutrition · 2025Article
- Fingerprint Analysis of Volatile Flavor Compounds inMolecules (Basel, Switzerland) · 2023Article
- Identification of Volatile Markers during EarlyFoods (Basel, Switzerland) · 2023Article
- Characterization of non-volatile and volatile flavor profiles ofFood chemistry: X · 2023Article
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Authors and funding
10 authors at 5 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the aroma of food. In this work, electronic nose and headspace gas chromatography-ion mobility spectrometry were applied to analyze the flavor differences in fish oil durations. Through electronic nose system analysis, sensors W1C, W3S, W6S, and W2S directly affected fish oil flavor, and their flavor components were different. Gas chromatography-ion mobility spectrometry identified 26 volatile components (19 aldehydes, 3 ketones, 2 alcohols, 1 furan, and 1 olefin). (
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