Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach
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Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-flavors in commerciall... ...
