Off-Flavor Compounds in Roasted Catfish

Key off-flavor compounds identified

A sensomics approach precisely identifies the off-flavor compounds formed after reheating, providing clear molecular targets for flavor regulation.

Zhou, Mingzhu · Yiting, Lu · Jinyu, Yu · Wang, Chao · Wei, Yu · Shi, Liu · Wu, Wenjin · Wang, Lan · Qiao, Yu

Food Chemistry: X 2025

Specifications

重组合模型与原样相似度

{'zh': '84.98', 'en': ''} %

Advantages

19, 11, and 21 characteristic compounds identified in the three samples

Seven key off-flavor compounds identified: hexanal, heptanal, (E)-2-hexenal, octanal, 3-methyl-1-butanol, 1-octen-3-ol, (E,E)-2,4-heptadienal