Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients

Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS

“…The thermal oxidation degradation of unsaturated fatty acids or amino acids is an important pathway for ketone generation ( Zhou et al, 2023 ). Most ketones have a lower threshold, resulting in a greater impact on the flavor of the Boletus edulis .…”