surimi, surimi products, volatile aroma compounds, freshwater fish, seawater fish, aroma fingerprint
Surimi, Surimi product, chemical composition, Gelling temperature, Rinsing, Odor properties
surimi gels, warmed-over flavor, perilla juice, ginger juice, odor characteristics, reduction
noodle-shaped surimi gels, quality deterioration, setting temperatures, Protein conformation, rheological properties
grass carp, SAFE-GC-MS, Volatile compounds, lipidomics, lipid oxidation, cold storage
Roasted fish, Polycyclic aromatic hydrocarbons, sensomics, Flavor precursors, Synergistic regulation, Machine learning
dual-proteins, extrudates, physicochemical characteristics, flavor properties
Surimi products, Warmed-over flavor, package and heating methods, Gel strength, odor release
Grass carp fillets, Cold storage, Intensified fishy odor, Enzymatic oxidation, Kinetic analysis, Formation mechanism.
Perilla, Grass Carp Fillets, Comprehensive Two-Dimensional Gas Chromatography-Olfactometry-Mass Spectrometry, Molecular Sensory Science Techniques, Key Odor-Active Compounds, Odor-Induced Sweetness Enhancement.
