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通过不同的方法处理的剃须 (Solen grandis) 的液中风味特征的比较分析

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
概括

烤通过增加可溶性固体,蛋白质和特定的氨基酸来增强Solen grandis液 (SGCLs) 的风味复杂性. 与其他技术相比,这种方法会产生更丰富的乌玛米味道和更高度的化物.

关键词:
用于的液体.不易挥发的风味化合物 不易挥发的风味化合物这是一个Solen grandis.热处理是一种热处理.易挥发的风味化合物 易挥发的风味化合物

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