鲟鱼腥味物质特征与其与脂肪酸氧化的关系分析.pdfVIP

are studied by correlation analysis using SPSS software. The results show that off-flavor compounds including short-chain (C6~C9) saturated and unsaturated aldehydes, 1-penten-3-ol and 2,3-octanedione dominate the variance of volatile compounds in sturgeon during storage which are the first PC. The off-flavor is stronger in chilling storage than freezing storage. The first PC is highly correlated with TVB-N, TBARS and UFAs. The off-flavor compounds may come from fr