Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms

A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

(2023) Ying Li et al.   FOOD RESEARCH INTERNATIONAL

Exploration of the evolution and production of volatile compounds in grouper (Epinephelus coioides) during cold storage

(2023) Yuanming Chu et al.   Food Bioscience

Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)

(2023) Li Liu et al.   Food Chemistry-X

Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation

(2022) Asada Jiarpinijnun et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)

(2022) Hao Cheng et al.   Foods

Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

(2022) Chunsheng Li et al.   FOOD RESEARCH INTERNATIONAL

The vital roles of blue foods in the global food system

(2022) Michelle Tigchelaar et al.   Global Food Security-Agriculture Policy Economics and Environment

Determinants of fish catch and post-harvest fish spoilage in small-scale marine fisheries in the Bagamoyo district, Tanzania

(2022) Rosemary Peter Mramba et al.   Heliyon

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

(2022) Naiyong Xiao et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses

(2022) Wenyi Deng et al.   Aquaculture Reports

Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics

(2022) Gan Wu et al.   Food and Bioprocess Technology

Challenges for flavoring fish products from cellular agriculture

(2022) Renata Carneiro et al.   Current Opinion in Food Science

UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation

(2022) Huifang Wang et al.   FOOD CHEMISTRY

The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry

(2022) Xiaoshan Zheng et al.   FOOD RESEARCH INTERNATIONAL

Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

(2022) Mingguang Yu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

(2022) Shi Nie et al.   Food Bioscience

Effect of cooking processes on tilapia aroma and potential umami perception

(2022) Danni Zhang et al.   Food Science and Human Wellness

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

(2022) Ying Li et al.   Food Science and Human Wellness

Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

(2022) Guozheng Wei et al.   FOOD CHEMISTRY

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

(2022) Pengfei Xu et al.   Food Chemistry-X

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

Effect of Lactic Acid Bacteria on Mackerel (Pneumatophorus japonicus) Seasoning Quality and Flavor during Fermentation

(2021) Yueqi Zhou et al.   Food Bioscience

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

(2021) Zelin Duan et al.   FOOD RESEARCH INTERNATIONAL

Recent trends in application of chemometric methods for GC-MS and GC×GC-MS-based metabolomic studies

(2021) Neda Feizi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Correlation between bacterial community succession and propionic acid during gray sufu fermentation

(2021) Zhengyang Song et al.   FOOD CHEMISTRY

Recent advances in fishy odour in aquatic fish products, from formation to control

(2021) Yu Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of fish quality parameters with low cost electronic nose

(2021) Emre Yavuzer   Food Bioscience

Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

(2021) Dandan Zhao et al.   FOOD CHEMISTRY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)

(2021) Xinxing Xu et al.   FOOD CHEMISTRY

Changes in volatile flavor of yak meat during oxidation based on multi-omics

(2021) Qun Huang et al.   FOOD CHEMISTRY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

(2020) Rong-Qiang He et al.   FOOD CHEMISTRY

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

(2020) Pramod K. Prabhakar et al.   FOOD RESEARCH INTERNATIONAL

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Recent advances in Baijiu analysis by chromatography based technology–A review

(2020) Wei Jia et al.   FOOD CHEMISTRY

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring

(2020) Luca Belleggia et al.   FOOD MICROBIOLOGY

Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater

(2020) Zelin Duan et al.   AQUACULTURE

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

(2020) Salwa Tsouli Sarhir et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Changes in volatile compounds of living Pacific oyster Crassostrea gigas during air-exposed storage

(2019) Shinya Kawabe et al.   FISHERIES SCIENCE

Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

(2019) Joshua H. Aheto et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Recent developments and applications of solid phase microextraction as a sample preparation approach for mass-spectrometry-based metabolomics and lipidomics

(2019) Nathaly Reyes-Garcés et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

(2019) Fengchao Zha et al.   FOOD HYDROCOLLOIDS

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential

(2019) Marta Cialiè Rosso et al.   JOURNAL OF CHROMATOGRAPHY A

Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS‐SPME/GC‐MS combined with multivariate statistical analysis

(2019) Xiaoyue Ji   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fundamentals and applications of incorporating chromatographic separations with ion mobility-mass spectrometry

(2019) Kelsey A. Morrison et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Volatilomics for food quality and authentication

(2019) Anastasia E Lytou et al.   Current Opinion in Food Science

Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds

(2019) Jun Guo et al.   FOOD HYDROCOLLOIDS

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Production of characteristic volatile markers and their relation to Staphylococcus aureus growth status in pork

(2019) K.L. Hu et al.   MEAT SCIENCE

Gas chromatography in combination with fast high-resolution time-of-flight mass spectrometry: Technical overview and perspectives for data visualization

(2019) Thomas M. Gröger et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Volatile compounds of six species of edible seaweed: A review

(2019) Elena Garicano Vilar et al.   Algal Research-Biomass Biofuels and Bioproducts

On the potential of ion mobility spectrometry coupled to GC pre-separation – A tutorial

(2018) Wolfgang Vautz et al.   ANALYTICA CHIMICA ACTA

Recent developments of artificial intelligence in drying of fresh food: A review

(2018) Qing Sun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp ( Ctenopharyngodon idellus ) fillets stored at 4 °C

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Edible films and coatings in seafood preservation: A review

(2018) Samira Dehghani et al.   FOOD CHEMISTRY

Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture

(2018) Jingjing Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Bacterial community succession and metabolite changes during sufu fermentation

(2018) Xiaoning Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Discrimination of pork/chicken adulteration in minced mutton by electronic taste system

(2018) Xiaojing Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2018) Jiang Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

(2017) Guang-yu Wang et al.   FOOD MICROBIOLOGY

Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp (Hypophthalmichthysmolitrix )

(2017) Jian Ju et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Electronic noses: Powerful tools in meat quality assessment

(2017) Wojciech Wojnowski et al.   MEAT SCIENCE

Multidimensional gas chromatography in food analysis

(2017) Yada Nolvachai et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Application of mass spectrometry-based metabolomics approaches for food safety, quality and traceability

(2017) María Castro-Puyana et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Chemometric methods in data processing of mass spectrometry-based metabolomics: A review

(2016) Lunzhao Yi et al.   ANALYTICA CHIMICA ACTA

Microbial production of scent and flavor compounds

(2016) Austin L Carroll et al.   CURRENT OPINION IN BIOTECHNOLOGY

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Artificial neural networks (Fuzzy ARTMAP) analysis of the data obtained with an electronic tongue applied to a ham-curing process with different salt formulations

(2015) Luis Gil-Sánchez et al.   APPLIED SOFT COMPUTING

Challenges in relating concentrations of aromas and tastes with flavor features of foods

(2015) Jorge Regueiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of different drying methods on the phenolic, flavonoid and volatile compounds ofStevia rebaudianaleaves

(2015) Angela Periche et al.   FLAVOUR AND FRAGRANCE JOURNAL

Off-flavour masking of secondary lipid oxidation products by pea dextrin

(2015) S. Böttcher et al.   FOOD CHEMISTRY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Solid-phase microextraction in metabolomics

(2014) Barbara Bojko et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation

(2012) Meixiu Zhang et al.   SENSORS

Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

(2011) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C

(2011) Papa Abdoulaye Fall et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Change of Volatile Compounds in Fresh Fish Meat during Ice Storage

(2011) Taiko Miyasaki et al.   JOURNAL OF FOOD SCIENCE

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

(2010) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Taste-active components in the mantle muscle of the oval squid Sepioteuthis lessoniana and their effects on squid taste

(2008) Yoko Kani et al.   FOOD RESEARCH INTERNATIONAL