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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Comparative analysis of flavour profiles in cooking liquids from razor clams (Solen grandis) processed by different

Yujun Liu1, Long Li1, Di Yu2

  • 1Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian 116023, China.

Food Chemistry
|November 2, 2025
PubMed

Keywords:
Cooking liquidsNon-volatile flavour compoundsSolen grandisThermal treatmentVolatile flavour compounds

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