食品风味20111109.pptx

Liang Zhang Ph.D Anhui agricultural university ;鱼类风味成分：;异味成分：;Overview of changes in fish inlfuencing the development of characteristic aroma of fresh, oxidized, spoiled, and processed;主要的反应：;Flavor and Quality Characteristics of Salted and Desalted Cod (Gadus morhua) Produced by Different Salting Methods;Aim: ;Characteristics:;Design：;Gas chromatography-olfactometry，GC-O;1. Intensity of aroma-active compounds in salted (—) and desalted (- - -) cod ?llets measured using GC-O in Exp1;Correlation loading plot from a partial least-squares regression (PLSR) model on volatile compounds and sensor