The concentration of aldehydes such as phenylacetaldehyde, phenyl propionaldehyde, acetaldehyde and 3-methyl-2-butenal, showed an increasing trend during the initial and intermediate period.
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Effect of sous vide cooking on physicochemical characteristics and volatile flavor of scallop adductor muscles.
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The sentences
The other two fishy compounds, namely phenyl propionaldehyde and 3-Methyl-2-butenal, gradually increased during initial and intermediate period, while the later period showed a decreasing trend.