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Your search keyword '"Huang, Xu"' showing total 15 results
Start Over Author "Huang, Xu" Publication Type Academic Journals Journal food chemistry
15 results on '"Huang, Xu"'

15. Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.

Author

Huang, Xu-Hui, Qi, Li-Bo, Fu, Bao-Shang, Chen, Zeng-Hui, Zhang, Yu-Ying, Du, Ming, Dong, Xiu-Ping, Zhu, Bei-Wei, and Qin, Lei

Subjects
*SPANISH mackerel, *FLAVOR, *SMOKING (Cooking), *VOLATILE organic compounds, *GAS chromatography/Mass spectrometry (GC-MS)
Abstract

Highlights • Odor formation was monitored during cold smoking of Spanish mackerel. • Volatile compounds formed in different processes were monitored using purge-and-trap extraction with GC–MS. • Heat map and PLS-DA were suitable ways to describe differences of odors. • A conversion of sulfur compounds during cold smoking of mackerel is described. Abstract This study aimed to determine the changes in the flavor profile during different operating units when making cold-smoked Spanish mackerel. Sensory evaluation and instrumental analysis of tenderness were applied to optimize the processing parameters. For the overall odor perception, distinct odor among fresh and processed samples could be distinguished using electronic nose (e-Nose). Purge-and-trap (P&T) extraction combined with gas chromatography–mass spectrometry (GC–MS) was used to identify volatile compounds. Alcohols were the major volatiles in Spanish mackerel over the whole processing, while 2-butanol was found in the highest concentration. Curing was an effective way to remove fishy odor. Drying decreased the concentration of volatiles, especially sulfur compounds. Odor formation in cold-smoked mackerel could be divided into four steps (curing, drying, cold smoking and heating) as a result of partial least squares discriminant analysis (PLS–DA). [ABSTRACT FROM AUTHOR]

Published
2019
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