Flavor characterization and perceptual interactions of key aroma compounds in Zhoushan fish sauce: A combined approach of GC-MS, GC-E-Nose, Feller's additive model, σ-τ plot and molecular docking
• 8 key odorants were identified in Zhoushan fish sauce using GC-MS, GC-E-nose, OAV, Aroma recombination and Omission experiments. • Masking effects were predominant (17/28 pairs) among key odorant mixtures. • Synergism was observed specifically among structurally analogous compounds.
Flavor characterization and perceptual interactions of key aroma compounds in Zhoushan fish sauce: A combined approach of GC-MS, GC-E-Nose, Feller's additive model, σ-τ plot and molecular docking — 科研速览 Science Skim