Journal of Agricultural and Food Chemistry· 2026Q1
Decoding the Dynamic Evolution and Metabolic Pathways of Volatile and Non-Volatile Flavors in Prepared Fish Fillets during Boiling: An Integrated Approach of HS-SPME-GC-MS, HS-GC-IMS, E-Nose, and Chemometrics
- 0citations
- Q1SCImago
- 2026year
Short summary
Boiling grass carp fillets for 30-60s enhances mushroom and fruity notes from 1-octen-3-ol and (Z)-4-heptenal, while 90s boiling yields nutty/oily aromas from pyrazines and heptanal, and 120-150s boiling produces sweet/grassy notes from isoeugenol and propionaldehyde.
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