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Updated: Jan 13, 2026

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Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies

Zishan Liao1, Qian Liu1, Wenli Kang2,3

  • 1Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.

Molecules (Basel, Switzerland)
|January 10, 2026
PubMed

Keywords:
flavor wheelgas chromatography-mass spectrometry/olfactometrypartial least squares regression analysisprediction modelspicy anchovies

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