Analysis of volatile compounds and flavor fingerprint in hairtail (trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (hs-gc-ims)

HIGHLIGHTS

• who: Yueqin Liao from the Institute, CAFS, China Nanjing Agricultural University, China have published the paper: Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), in the Journal: (JOURNAL)
• what: This study aimed to identify VOCs in hairtails during the air-drying process using HS-GC-IMS. In this study, volatile compounds of hairtails during airdrying were analyzed using HS-GC-IMS.
• how: These results indicated that the signal peak intensities differ and the content of volatile compounds . . .
  

   

  

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