Food chemistryCookingFlavoring AgentsVolatile Organic CompoundsAnimalsTaste
Comparative analysis of flavour profiles in cooking liquids from razor clams (Solen grandis) processed by different methods.
Yujun Liu, Long Li, Di Yu, Pengfei Jiang, Xinrui Yang, Zhiyu Fu, Yongan Bai, Xiangfeng Liu, Qingzhi Wang, Hai Chi, Zhiyuan Song, Jie Zheng
Published: 202510.1016/j.foodchem.2025.146849
Abstract
This study investigated the flavour profiles differences of Solen grandis cooking liquids (SGCLs) processed by boiling, steaming, roasting and microwaving. The roasted SGCL showed obviously higher levels of soluble solid (8.63 %) and soluble protein…
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