Analysis of odor components in fish by Shimadzu Off-Flavor system

Fish is rich in nutrients and pleasant flavors and is popular among the public. flavor is one of the main eating qualities of aquatic products, and is an important indicator for customers to evaluate their quality. ordor substances plays an important role in the overall flavor of fish, and are an important sensory evaluation factor for fish. the study of odor substances has important guiding significance for the development of fish falvor and fragrance and improvement of flavor quality of fish meat.

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Gas Chromatograph-Mass Spectrometry, Mass Spectrometry, triple quadrupole mass spectrometer
Fish, aquatic products, ordor substances, , Food and Beverages, GCMS-TQ8050
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