ArticleFoods (Basel, Switzerland)2024
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Purification, sequence identification, and taste-presenting mechanism analysis of four novel taste-active peptides enzymatically prepared from shiitake mushroom (Food chemistry: X · 2026Article
- Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial Huangjiu.Food chemistry: X · 2026Article
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking.Foods (Basel, Switzerland) · 2025Article
- Identification and Characterization of Volatile Organic Compounds Based on GC-IMS Technology in Different Organs ofMolecules (Basel, Switzerland) · 2025Article
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6 authors.
Funding
Abstract
Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments. Free amino acids increased from 8777.67 to 11,125.98 mg/100 g and umami amino acids increased from 128.24 to 150.37 mg/100 g after PJ-CW deodorization (
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