Metabolites
Exploration of Key Flavor Compounds in Five Grilled Salmonid Species by Integrating Volatile Profiling and Sensory Evaluation.
Yuka Mori, Akimasa Hatanaka, Eiichiro Fukusaki
Published: 202510.3390/metabo16010030
Abstract
Background/Objectives: Salmonid species are globally popular and widely consumed in Japan, especially when grilled. Understanding their flavor characteristics from sensory and compositional perspectives is essential to improve the quality of processe…
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