The dynamic changes of flavor characteristics of sea cucumber (<i>Apostichopus japonicus</i>) during puffing revealed by GC-MS combined with HS-GC-IMS.

Food Chem X · 2024 · PMC11357860 · PMID 39211767

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an increasing trendno p-value reported

As the puffing temperature and time increased, the fishy odor score showed an increasing trend, indicating that the fishy odor of the sea cucumber was weakening.

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