ArticleFood chemistry: X2023
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings.
Article in Food chemistry: X, 2023. 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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9 citing papers in PubMed.
- Long-Term Saline Water Adaptation Alters the Meat Quality ofFoods (Basel, Switzerland) · 2025Article
- Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS).Foods (Basel, Switzerland) · 2025Article
- Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels.Foods (Basel, Switzerland) · 2025Article
- Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics.Frontiers in nutrition · 2025Article
- Changes in Volatile Compounds and Sensory Properties of Chicken withFoods (Basel, Switzerland) · 2025Article
- Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups.Food science & nutrition · 2024Article
- Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.Antioxidants (Basel, Switzerland) · 2024Article
- Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.Food science & nutrition · 2024Article
- Comparison of nutritional value of the wild and cultivated spiny loaches at three growth stages.Open life sciences · 2024Article
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Authors and funding
6 authors.
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Abstract
In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that the volatile compounds of fish maw soaked in different seasonings were mainly organic sulfides and aromatic compounds. A total of 95 volatile compounds were identified, including 25 aldehydes, 23 olefins, 19 alcohols, 11 esters, 9 ketones, 3 acids, 2 sulfides, 1 furan, 1 ether and 1 ketoxime. Sichuan pepper group and mixed seasoning group had the most significant changes in volatile components, and had the most effective improvement on the flavor of fish maw compared with other groups. These findings will provide reference for producing high quality fish maw and improving its flavor quality. These findings will provide feasible theoretical support for the pretreatment and exploration of fish maw products in the future.
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