ArticleFoods (Basel, Switzerland)2025
Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Optimization of Non-Enzymatic Ultrasound-Assisted Extraction of Yellowfin Tuna Head Oil and Comparison with Enzyme-Assisted Extraction Oils.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
5 authors.
Funding
Abstract
Dry-cured tuna products exhibit unique aroma characteristics appreciated by local consumers, particularly in the southern Iberian Peninsula. In the present study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify and quantify volatile organic compounds (VOCs), establishing a volatile fingerprint of dry-cured tuna throughout the manufacturing process. Unsupervised (PCA) and supervised (PLS-DA and sPLS-DA) multivariate statistical methods were applied to visualise, group, and classify the samples. A total of fifty-four VOCs were identified across the four steps involved in processing the final product. The ML-PLS-DA model demonstrated excellent discrimination (R
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