Gas chromatography–mass spectrometry

Bass (fish)

Flavor

Lateolabrax

Biology

Fermentation

Environmental chemistry

Gas chromatography

Mass spectrometry

Chemistry

Fermented fish

Sea bass

Fishery

Fish <Actinopterygii>

Food science

Chromatography

Food Bioscience

Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chr…

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS