Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

HIGHLIGHTS

• who: Yaxin Sang and Jie Gao from the University of Hohenheim, Germany have published the Article: Effects of four cooking methods on flavor and sensory characteristics of scallop muscle, in the Journal: (JOURNAL)
• what: At present, the research on scallop mainly focuses on the influence of drying method on its flavor and taste substances ; however, there is little research on its cooking method. This research provided a comprehensive method that uses HS-GC-IMS, e-nose, e-tongue, sensory analysis, and free amino_acid tests to identify the sensory characteristics of scallop muscle cooked in different . . .
  

   

  

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