Article(id=1320166110457090183, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320165935235846995, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070209, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1752681600000, receivedDateStr=2025-07-17, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792681728233, onlineDateStr=2026-10-22, pubDate=1784044800000, pubDateStr=2026-07-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792681728233, onlineIssueDateStr=2026-10-22, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792681728233, creator=13701087609, updateTime=1792681728233, updator=13701087609, issue=Issue{id=1320165935235846995, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='14', pageStart='1', pageEnd='532', issueExtLink='null', onlineDate='null', pubDate='1784044800000', pubDateStr='2026-07-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792681686457, creator='13701087609', updateTime=1792720591676, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1320329115677344178, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320165935235846995, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1320329115681538483, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320165935235846995, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=357, endPage=367, ext={EN=ArticleExt(id=1320166110666805384, articleId=1320166110457090183, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effect of Drying Method on Volatile Compounds of
Argopecten irradians concentricus Based on Electronic Nose, GC-IMS and GC-MS, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=
To investigate the impact of drying methods on the volatile profile of Argopecten irradians concentricus, fresh scallops (FS) was compared with samples processed by natural drying (ND), hot-air drying (HAD) and vacuum drying (VD). Odor characteristics and volatile organic compounds (VOCs) were comprehensively analysed by electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that E-nose clearly discriminated the odour patterns of the differently dried scallops, with ND and HAD showing partial overlap. GC-IMS fingerprints revealed that ND was characterized by 1-octen-3-ol, 2-methylpyridine, 2,6-dimethylpyridine, 4-methylthiazole, and dimethyl trisulfide, whereas HAD and VD were dominated by ketones such as 5-methyl-3-heptanone, 2-methyl-3(2H)-furanone and 4-hydroxy-4-methyl-2-pentanone. Two-dimensional maps indicated that drying increased both the number and abundance of volatiles (ND>HAD>VD). GC-MS analysis demonstrated that the drying method markedly influenced the VOC profiles of scallops, with 32, 26, and 16 compounds detected in the ND, HAD, and VD groups, respectively. Aldehydes rose from 13.79% in fresh scallops to 18.39%, 24.45%, and 19.37%, whereas alcohols declined from 33.91% to 21.30%, 19.09%, and 13.84%. ROAV analysis further pinpointed ten key aroma-active compounds, mainly aldehydes and ketones, with decanal and benzaldehyde shared across all treatments, contributing floral, fruity, and nutty notes. ND and VD were typified by citrus and floral-like aromas, while HAD was characterized by floral-fruity and woody notes. This study elucidates the composition and aroma characteristics of VOCs in scallops under different drying methods and provides a theoretical foundation for flavor regulation and aroma enhancement in dried scallop processing.
, authors=Dongyuan WU
1, Haisheng LIN
1, 2, *, Dapeng LU
3, Wenhong CAO
1, 2, Mingtang TAN
1, 2, Zhongqin CHEN
1, 2, Huina ZHENG
1, 2, authorsList=Dongyuan WU, Haisheng LIN, Dapeng LU, Wenhong CAO, Mingtang TAN, Zhongqin CHEN, Huina ZHENG, authorCompany=null, correspAuthors=Haisheng LIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320166111816044689, articleId=1320166110457090183, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于电子鼻、GC-IMS和GC-MS分析干燥方式对墨西哥湾扇贝挥发性成分的影响, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=
为探究不同干燥方式对墨西哥湾扇贝（Argopecten irradians concentricus）挥发性成分的影响。本研究以鲜贝柱（fresh scallops，FS）作为对照，采用自然干燥（natrual drying，ND）、热风（hot air dring，HAD）、真空（vacuum drying，VD）三种干燥方式加工贝柱，利用电子鼻（electronic nose，E-nose）、气相离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）以及气相色谱-质谱联用（gas chromatographymass spectrometry，GC-MS）多维度解析了干燥方式对扇贝柱挥发性有机化合物（volatile organic components，VOCs）的影响。结果表明，电子鼻能够有效地区分不同干燥方式扇贝柱的气味特征，其中ND组与HAD组具有部分相似的气味特征。GC-IMS指纹图谱显示ND组的特征VOCs包括1-辛烯-3醇、2-甲基-吡啶、2,6-二甲基-吡啶、4-甲基噻唑和二甲基三硫，HAD和VD的特征VOCs以酮类为主，包括5-甲基-3庚酮、2-甲基-3（二氢）-呋喃酮、4-羟基-4-甲基-2-戊酮；二维谱图显示干燥增加了扇贝挥发性化合物的种类和含量，其中ND>HAD>VD。GC-MS结果显示，不同干燥方式对扇贝VOCs组成及含量具有显著影响，其中ND、HAD和VD分别检出32、26和16种VOCs，醛类化合物的相对含量由干燥前的13.79%分别上升至18.39%、24.45%、19.37%，醇类化合物的含量由干燥前的33.91%分别降低至21.30%、19.09%和13.84%。基于ROAV理论鉴别出了10种关键的香气成分，以醛类和酮类为主，共有的VOCs为癸醛、苯甲醛，赋予了扇贝花果香、坚果香，ND、VD组的特征香味为柑橘香和花香，而HAD组的特征香气为花果香和木香。本研究揭示了不同干燥方式下扇贝VOCs的组成及香气特征，可为干贝加工过程中风味的调控及香气的提升提供理论依据。
, authors=吴东源
1, 林海生
1, 2, *, 陆大鹏
3, 曹文红
1, 2, 谭明堂
1, 2, 陈忠琴
1, 2, 郑惠娜
1, 2, authorsList=吴东源, 林海生, 陆大鹏, 曹文红, 谭明堂, 陈忠琴, 郑惠娜, authorCompany=null, correspAuthors=林海生, authorNote=
, correspAuthorsNote=
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=cTwVftLR2kHK/FqP4rs4Vg==, magXml=kULSnZNevXO8SYRSx9Lhvw==, pdfUrl=null, pdf=zRK0legCoe05v1bnuF2ayg==, pdfFileSize=11422916, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=Szhsec1UlPdcdUg3XI1cyw==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=/JPeYsxSZnm4gUeuzCseUg==, mapNumber=null, fund=null)}, authors=[Author(id=1320166113791561884, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=386534356@qq.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166113867059358, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166113791561884, language=EN, stringName=Dongyuan WU, firstName=Dongyuan, middleName=null, lastName=WU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, address=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166113929973919, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166113791561884, language=CN, stringName=吴东源, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, address=
1广东海洋大学食品科技学院，广东湛江 524088, bio={"content":"
吴东源（1998−），男，硕士研究生，研究方向：水产食品质量与安全，E-mail：386534356@qq.com
"}, bioImg=null, bioContent=
吴东源（1998−），男，硕士研究生，研究方向：水产食品质量与安全，E-mail：386534356@qq.com
, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)])]), Author(id=1320166114001277089, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=haishenglin@163.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320166114097746084, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114001277089, language=EN, stringName=Haisheng LIN, firstName=Haisheng, middleName=null, lastName=LIN, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, *, address=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166114177437861, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114001277089, language=CN, stringName=林海生, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, *, address=
1广东海洋大学食品科技学院，广东湛江 524088
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)]), AuthorCompany(id=1320166113586040981, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=2, ext=[AuthorCompanyExt(id=1320166113598623894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113602818199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088)])]), Author(id=1320166114244546727, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=2, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166114324238505, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114244546727, language=EN, stringName=Dapeng LU, firstName=Dapeng, middleName=null, lastName=LU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
3, address=
3Zhanjiang Institute for Food and Drug Control, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166114382958762, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114244546727, language=CN, stringName=陆大鹏, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
3, address=
3湛江市食品药品检验所，广东湛江 524088, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166113695092888, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=3, ext=[AuthorCompanyExt(id=1320166113707675801, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113695092888, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
3Zhanjiang Institute for Food and Drug Control, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113716064410, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113695092888, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
3湛江市食品药品检验所，广东湛江 524088)])]), Author(id=1320166114445873324, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=3, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166114538148015, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114445873324, language=EN, stringName=Wenhong CAO, firstName=Wenhong, middleName=null, lastName=CAO, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166114609451184, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114445873324, language=CN, stringName=曹文红, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1广东海洋大学食品科技学院，广东湛江 524088
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)]), AuthorCompany(id=1320166113586040981, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=2, ext=[AuthorCompanyExt(id=1320166113598623894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113602818199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088)])]), Author(id=1320166114676560050, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=4, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166114777223349, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114676560050, language=EN, stringName=Mingtang TAN, firstName=Mingtang, middleName=null, lastName=TAN, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166114873692342, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114676560050, language=CN, stringName=谭明堂, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1广东海洋大学食品科技学院，广东湛江 524088
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)]), AuthorCompany(id=1320166113586040981, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=2, ext=[AuthorCompanyExt(id=1320166113598623894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113602818199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088)])]), Author(id=1320166114953384120, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=5, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166115024687291, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114953384120, language=EN, stringName=Zhongqin CHEN, firstName=Zhongqin, middleName=null, lastName=CHEN, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166115091796156, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166114953384120, language=CN, stringName=陈忠琴, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1广东海洋大学食品科技学院，广东湛江 524088
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)]), AuthorCompany(id=1320166113586040981, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=2, ext=[AuthorCompanyExt(id=1320166113598623894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113602818199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088)])]), Author(id=1320166115175682238, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, orderNo=6, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320166115251179713, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166115175682238, language=EN, stringName=Huina ZHENG, firstName=Huina, middleName=null, lastName=ZHENG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320166115326677186, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, authorId=1320166115175682238, language=CN, stringName=郑惠娜, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
1, 2, address=
1广东海洋大学食品科技学院，广东湛江 524088
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)]), AuthorCompany(id=1320166113586040981, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=2, ext=[AuthorCompanyExt(id=1320166113598623894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113602818199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088)])])], keywords=[Keyword(id=1320166115448312003, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, orderNo=1, keyword=scallops), Keyword(id=1320166115536392388, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, orderNo=2, keyword=E-nose), Keyword(id=1320166115611889861, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, orderNo=3, keyword=gas chromatography-ion mobility spectrometry (GC-IMS)), Keyword(id=1320166115683193030, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, orderNo=4, keyword=gas chromatographymass spectrometry (GC-MS)), Keyword(id=1320166115754496199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, orderNo=5, keyword=dryging methods), Keyword(id=1320166115834187976, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, orderNo=6, keyword=volatile components), Keyword(id=1320166115972600009, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, orderNo=1, keyword=扇贝), Keyword(id=1320166116039708874, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, orderNo=2, keyword=电子鼻), Keyword(id=1320166116115206347, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, orderNo=3, keyword=气相离子迁移谱（GC-IMS）), Keyword(id=1320166116178120908, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, orderNo=4, keyword=气相色谱-质谱联用（GC-MS）), Keyword(id=1320166116253618381, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, orderNo=5, keyword=干燥方式), Keyword(id=1320166116312338638, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, orderNo=6, keyword=挥发性成分)], refs=[Reference(id=1320166119277711584, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=0, authorNames=null, journalName=null, refType=null, unstructuredReference=农业农村部渔业渔政管理局. 全国水产技术推广总站, 中国水产学会. 中国渔业统计年鉴-2024[M]. 北京: 中国农业出版社, 2024. [Ministry of Agriculture and Rural Affairs of the People's Republic of China, National Fisheries Technology Extension Center, China Society of Fisheries. Fishery statistical yearbook of China[M]. Beijing: China Agriculture Press, 2024.], articleTitle=null, refAbstract=null), Reference(id=1320166119344820449, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=1, authorNames=null, journalName=null, refType=null, unstructuredReference=Ministry of Agriculture and Rural Affairs of the People's Republic of China, National Fisheries Technology Extension Center, China Society of Fisheries. Fishery statistical yearbook of China[M]. Beijing: China Agriculture Press, 2024., articleTitle=null, refAbstract=null), Reference(id=1320166119411929314, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=2, authorNames=null, journalName=null, refType=null, unstructuredReference=王昊. 岩扇贝与深海扇贝营养成分分析及与三种养殖扇贝的比较[D]. 大连: 大连海洋大学, 2016. [WANG H. Composition of nutritional composition for Rock Scallop (
Crassadoma gigantea) and Sea Scallop (
Placopecten magellanicus) and cultured scallops of three species[D]. Dalian: Dalian Ocean University, 2016.], articleTitle=null, refAbstract=null), Reference(id=1320166119491621091, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=3, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG H. Composition of nutritional composition for Rock Scallop （
Crassadoma gigantea） and Sea Scallop （
Placopecten magellanicus） and cultured scallops of three species[D]. Dalian: Dalian Ocean University, 2016., articleTitle=null, refAbstract=null), Reference(id=1320166119567118564, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=4, authorNames=null, journalName=null, refType=null, unstructuredReference=李伟青, 王颉, 孙剑锋, 等. 海湾扇贝营养成分分析及评价[J]. 营养学报, 2011, 33(6): 630−632. [LI W Q, WANG X, SUN J F, et al. The nutrients analysis and evaluation of
Argopectens irradias[J]. Acta Nutrimenta Sinica, 2011, 33(6): 630−632.], articleTitle=null, refAbstract=null), Reference(id=1320166119638421733, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=5, authorNames=null, journalName=null, refType=null, unstructuredReference=LI W Q, WANG X, SUN J F, et al. The nutrients analysis and evaluation of
Argopectens irradias[J]. Acta Nutrimenta Sinica, 2011, 33（6）: 630−632., articleTitle=null, refAbstract=null), Reference(id=1320166119713919206, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=6, authorNames=null, journalName=null, refType=null, unstructuredReference=赵依凡, 迟海. 干燥技术及其在水产品加工中的应用研究进展[J]. 现代农业科技, 2024(24): 132−136. [ZHAO Y F, CHI H, et al. Research progress on drying technology and its application in aquatic product processing[J]. Modern Agricultural Science and Technology, 2024(24): 132−136.], articleTitle=null, refAbstract=null), Reference(id=1320166119785222375, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=7, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHAO Y F, CHI H, et al. Research progress on drying technology and its application in aquatic product processing[J]. Modern Agricultural Science and Technology, 2024（24）: 132−136., articleTitle=null, refAbstract=null), Reference(id=1320166119869108456, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=8, authorNames=null, journalName=null, refType=null, unstructuredReference=梁加越, 赵广华, 臧佳辰. 贝类水产品干燥技术研究进展[J]. 食品工业, 2022, 43(11): 257−260. [LIANG J Y, ZHAO G H, ZANG J C. Research progress in drying technology of shellfish aquatic products[J]. Food Industries, 2022, 43(11): 257−260.], articleTitle=null, refAbstract=null), Reference(id=1320166119961383145, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=9, authorNames=null, journalName=null, refType=null, unstructuredReference=LIANG J Y, ZHAO G H, ZANG J C. Research progress in drying technology of shellfish aquatic products[J]. Food Industries, 2022, 43（11）: 257−260., articleTitle=null, refAbstract=null), Reference(id=1320166120032686314, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=10, authorNames=null, journalName=null, refType=null, unstructuredReference=马晓翠, 王彩蝶, 祖丽比娜·艾尼瓦尔, 等. 巨大芽孢杆菌发酵棉籽粕降解游离棉酚的条件优化及其对代谢物的影响[J]. 中国饲料, 2025(7): 158−166. [MA X C, WANG C D, ZULIBINA ANWR, et al. Optimization of conditions for degradation of free gossypol in cotton meal fermented by
Bacillus megaterium and its effect on cotton meal metabolites[J]. China Feed, 2025(7): 158−166.], articleTitle=null, refAbstract=null), Reference(id=1320166120095600875, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=11, authorNames=null, journalName=null, refType=null, unstructuredReference=MA X C, WANG C D, ZULIBINA ANWR, et al. Optimization of conditions for degradation of free gossypol in cotton meal fermented by
Bacillus megaterium and its effect on cotton meal metabolites[J]. China Feed, 2025（7）: 158−166., articleTitle=null, refAbstract=null), Reference(id=1320166120162709740, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=12, authorNames=null, journalName=null, refType=null, unstructuredReference=HUANG Yingyu, LI Haoyu, YU Xinxin, et al. Foodomics-based chemical profiling and signature compound characterization of air-fried potato chips: The effect of thermal processing and fish oil treatment on advancing safety, nutrition, and flavor attributes[J]. Food Bioscience, 2025, 66: 106211., articleTitle=null, refAbstract=null), Reference(id=1320166120238207213, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=13, authorNames=null, journalName=null, refType=null, unstructuredReference=李金海, 马怡煊, 裴慧洁, 等. 抗氧化乳酸菌和葡萄球菌接种发酵对广式香肠品质的影响[J/OL]. 食品科学, 1−17[2025-03-31]. http://kns.cnki.net/kcms/detail/11.2206.ts.20250331.1058.016.html. [LI J H, MA Y X, PEI H J, et al. Effects of co-fermentation with lactic acid bacteria and staphylococcus with antioxidant activity on the quality of cantonese sausages[J/OL]. Food Science, 1−17[2025-03-31]. http://kns.cnki.net/kcms/detail/11.2206.ts.20250331.1058.016.html.], articleTitle=null, refAbstract=null), Reference(id=1320166120305316078, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=14, authorNames=null, journalName=null, refType=null, unstructuredReference=LI J H, MA Y X, PEI H J, et al. Effects of co-fermentation with lactic acid bacteria and staphylococcus with antioxidant activity on the quality of cantonese sausages[J/OL]. Food Science, 1−17[2025-03-31]. http://kns.cnki.net/kcms/detail/11.2206.ts.20250331.1058.016.html., articleTitle=null, refAbstract=null), Reference(id=1320166120372424943, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=15, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Junyi, WANG Jing, QIAO Lina, et al. From traditional to intelligent, a review of application and progress of sensory analysis in alcoholic beverage industry[J]. Food Chemistry: X, 2024, 23: 101542., articleTitle=null, refAbstract=null), Reference(id=1320166120439533808, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=16, authorNames=null, journalName=null, refType=null, unstructuredReference=安子阳, 黄文, 王益, 等. 智能感官技术在特色农产品品质评价中的应用研究进展[J]. 食品安全质量检测学报, 2024, 15(20): 140−148. [AN Z Y, HUANG W, WANG Y, et al. Research progress of intelligent sensory technology in quality evaluation of characteristic agricultural products[J]. Journal of Food Safety & Quality, 2024, 15(20): 140−148.], articleTitle=null, refAbstract=null), Reference(id=1320166120502448369, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=17, authorNames=null, journalName=null, refType=null, unstructuredReference=AN Z Y, HUANG W, WANG Y, et al. Research progress of intelligent sensory technology in quality evaluation of characteristic agricultural products[J]. Journal of Food Safety & Quality, 2024, 15（20）: 140−148., articleTitle=null, refAbstract=null), Reference(id=1320166120573751538, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=18, authorNames=null, journalName=null, refType=null, unstructuredReference=梁钻好, 陈海强, 梁凤雪, 等. 不同干燥方法对半干金鲳鱼风味及其相关理化指标的影响[J/OL]. 食品工业科技, 1−13[2025-07-09]. https://doi.org/10.13386/j.issn1002-0306.2025020176. [LIANG Z H, CHEN H Q, LIANG F X, et al. Influence of drying techniques on flavor profile and related physicochemical properties of semi-dried
Trachinotus ovatus[J/OL]. Science and Technology of Food Industry, 1−13[2025-07-09]. https://doi.org/10.13386/j.issn1002-0306.2025020176.], articleTitle=null, refAbstract=null), Reference(id=1320166120636666099, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=19, authorNames=null, journalName=null, refType=null, unstructuredReference=LIANG Z H, CHEN H Q, LIANG F X, et al. Influence of drying techniques on flavor profile and related physicochemical properties of semi-dried
Trachinotus ovatus[J/OL]. Science and Technology of Food Industry, 1−13[2025-07-09]. https://doi.org/10.13386/j.issn1002-0306.2025020176., articleTitle=null, refAbstract=null), Reference(id=1320166120703774964, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=20, authorNames=null, journalName=null, refType=null, unstructuredReference=孟维博, 刘燕, 伍国杰, 等. 不同干燥方法对牡蛎干品质及气味的影响[J]. 食品科技, 2015(6): 174−179. [MENG W B, LIU Y, WU G J, et al. Effect of different drying methods on quality and odour of dried oysters[J]. Food Science and Technology, 2015(6): 174−179.], articleTitle=null, refAbstract=null), Reference(id=1320166120762495221, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=21, authorNames=null, journalName=null, refType=null, unstructuredReference=MENG W B, LIU Y, WU G J, et al. Effect of different drying methods on quality and odour of dried oysters[J]. Food Science and Technology, 2015（6）: 174−179., articleTitle=null, refAbstract=null), Reference(id=1320166120833798390, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=22, authorNames=null, journalName=null, refType=null, unstructuredReference=刘静. 基于力学特性介导微观结构演变的扇贝柱热泵干燥品质变化机制[D]. 淄博: 山东理工大学, 2023. [LIU J. Mechanism of quality changes of scallop adductors during heat pump drying based on microstructure evolution induced by mechanical properties[D]. Zibo: Shandong University of Technology, 2023.], articleTitle=null, refAbstract=null), Reference(id=1320166122469576951, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=23, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU J. Mechanism of quality changes of scallop adductors during heat pump drying based on microstructure evolution induced by mechanical properties[D]. Zibo: Shandong University of Technology, 2023., articleTitle=null, refAbstract=null), Reference(id=1320166122540880120, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=14, rfOrder=24, authorNames=null, journalName=null, refType=null, unstructuredReference=孙丽雯. 栉孔扇贝(
Chlamys farreri)干制工艺及流变学特性探讨[D]. 青岛: 中国海洋大学, 2014. [SUN L W, Study on the drying processing of zhikong scallop (
Chlamys farreri) and its rheological characteristic[D]. Qingdao: Ocean University of China, 2014.], articleTitle=null, refAbstract=null), Reference(id=1320166122616377593, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=14, rfOrder=25, authorNames=null, journalName=null, refType=null, unstructuredReference=SUN L W, Study on the drying processing of zhikong scallop （
Chlamys farreri） and its rheological characteristic[D]. Qingdao: Ocean University of China, 2014., articleTitle=null, refAbstract=null), Reference(id=1320166122700263674, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=26, authorNames=null, journalName=null, refType=null, unstructuredReference=李欣怡, 孙莉, 李智博. 干燥方式对扇贝柱色泽氨基酸组成和多糖抗氧化活性的影响[J]. 农产品加工, 2022(6): 22−25,29. [LI X Y, SUN L, LI Z B, et al. Effects of drying methods on color, amino acid composition and antioxidant activity of polysaccharides in scallop columns[J]. Farm Products Processing, 2022(6): 22−25,29.], articleTitle=null, refAbstract=null), Reference(id=1320166122805121275, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=27, authorNames=null, journalName=null, refType=null, unstructuredReference=LI X Y, SUN L, LI Z B, et al. Effects of drying methods on color, amino acid composition and antioxidant activity of polysaccharides in scallop columns[J]. Farm Products Processing, 2022（6）: 22−25,29., articleTitle=null, refAbstract=null), Reference(id=1320166122893201660, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=28, authorNames=null, journalName=null, refType=null, unstructuredReference=周莹, 吉宏武, 张泽伟, 等. 虾青素对热风干制凡纳滨对虾香气特性的影响[J]. 广东海洋大学学报, 2023, 43(1): 95−102. [ZHOU Y, JI H W, ZHANG Z W, et al. Effect of astaxanthin on aroma characteristics of hot-air-dried
Litopenaeus vannamei[J]. Journal of Guangdong Ocean University, 2023, 43(1): 95−102.], articleTitle=null, refAbstract=null), Reference(id=1320166122968699133, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=29, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHOU Y, JI H W, ZHANG Z W, et al. Effect of astaxanthin on aroma characteristics of hot-air-dried
Litopenaeus vannamei[J]. Journal of Guangdong Ocean University, 2023, 43（1）: 95−102., articleTitle=null, refAbstract=null), Reference(id=1320166123035807998, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=30, authorNames=null, journalName=null, refType=null, unstructuredReference=王治军, 杨要芳, 李汉琪, 等. 不同干制工艺对牡蛎干特征气味的影响[J]. 食品与发酵工业, 2024, 50(15): 289−298. [WANG Z J, YANG Y F, LI H Q, et al. Effect of different drying processes on characteristic odor of dried oysters[J]. Food and Fermentation Industries, 2024, 50(15): 289−298.], articleTitle=null, refAbstract=null), Reference(id=1320166123102916863, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=31, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Z J, YANG Y F, LI H Q, et al. Effect of different drying processes on characteristic odor of dried oysters[J]. Food and Fermentation Industries, 2024, 50（15）: 289−298., articleTitle=null, refAbstract=null), Reference(id=1320166123186802944, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=18, rfOrder=32, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Yueyao, TIAN Guifang, MAO Kemin, et al. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle[J]. Frontiers in Nutrition, 2022, 9: 1022156., articleTitle=null, refAbstract=null), Reference(id=1320166123266494721, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=33, authorNames=null, journalName=null, refType=null, unstructuredReference=吴世宇, 任晓旭, 林心萍, 等. 微生物与谷氨酰胺酶耦合发酵对高盐稀态酱油生物胺和风味特性的影响[J/OL]. 食品与发酵工业, 1−11[2025-07-09]. https://doi.org/10.13995/j.cnki.11-1802/ts.043139. [WU S Y, REN X X, LIN X P, et al. Impact of glutaminase-coupled fermentation with microorganism on biogenic amines and flavor characteristics in high-salt diluted soy sauce[J/OL]. Food and Fermentation Industries,1−11[2025-07-09]. https://doi.org/10.13995/j.cnki.11-1802/ts.043139.], articleTitle=null, refAbstract=null), Reference(id=1320166123333603586, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=34, authorNames=null, journalName=null, refType=null, unstructuredReference=WU S Y, REN X X, LIN X P, et al. Impact of glutaminase-coupled fermentation with microorganism on biogenic amines and flavor characteristics in high-salt diluted soy sauce[J/OL]. Food and Fermentation Industries,1−11[2025-07-09]. https://doi.org/10.13995/j.cnki.11-1802/ts.043139., articleTitle=null, refAbstract=null), Reference(id=1320166123396518147, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=20, rfOrder=35, authorNames=null, journalName=null, refType=null, unstructuredReference=GUAN Sihui, YANG Fei, YAO Jinxiao, et al. Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS[J]. Food Research International, 2025, 218: 116790., articleTitle=null, refAbstract=null), Reference(id=1320166123472015620, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=21, rfOrder=36, authorNames=null, journalName=null, refType=null, unstructuredReference=王亚东, 徐昕蓥, 王颖, 等. 箭型固相微萃取-气相色谱-质谱法结合智能电子感官技术分析红纹奶酪的风味品质[J]. 食品安全质量检测学报, 2025, 16(8): 152−160. [WANG Y D, XU X Y, WANG Y, et al. Analysis of flavor quality of red cheese by solid phase microextraction arrow-gas chromatography-mass spectrometry combined with intelligent electronic sensory techniques[J]. Journal of Food Safety & Quality, 2025, 16(8): 152−160.], articleTitle=null, refAbstract=null), Reference(id=1320166123543318789, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=21, rfOrder=37, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Y D, XU X Y, WANG Y, et al. Analysis of flavor quality of red cheese by solid phase microextraction arrow-gas chromatography-mass spectrometry combined with intelligent electronic sensory techniques[J]. Journal of Food Safety & Quality, 2025, 16（8）: 152−160., articleTitle=null, refAbstract=null), Reference(id=1320166123602039046, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=38, authorNames=null, journalName=null, refType=null, unstructuredReference=李瑞丽, 赵俊俊, 戴水平, 等. 基于HS-SPME-GC-MS和电子鼻技术分析烘焙温度对菊苣根提取物挥发性成分的影响[J]. 食品工业科技, 2025, 46(8): 311−321. [LI R L, ZHAO J J, DAI S P, et al. Effect of roasting temperature on volatile components of chicory root extract analyzed by hs-spme-gc-ms and electronic nose[J]. Science and Technology of Food Industry, 2025, 46(8): 311−321.], articleTitle=null, refAbstract=null), Reference(id=1320166123669147911, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=39, authorNames=null, journalName=null, refType=null, unstructuredReference=LI R L, ZHAO J J, DAI S P, et al. Effect of roasting temperature on volatile components of chicory root extract analyzed by hs-spme-gc-ms and electronic nose[J]. Science and Technology of Food Industry, 2025, 46（8）: 311−321., articleTitle=null, refAbstract=null), Reference(id=1320166123740451080, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=23, rfOrder=40, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Xiaoying, SHI Jiazhou, YAN Yonggang, et al. Detection of volatile organic compounds in Far farae
Flos using HS-GC-IMS across different flower colors[J]. Food Chemistry: X, 2025, 26: 102227., articleTitle=null, refAbstract=null), Reference(id=1320166123807559945, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=24, rfOrder=41, authorNames=null, journalName=null, refType=null, unstructuredReference=XIAO Zuobing, LIU Longxue, NIU Yunwei, et al. Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception[J]. Meat Science, 2024, 208: 109398., articleTitle=null, refAbstract=null), Reference(id=1320166123920806154, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=42, authorNames=null, journalName=null, refType=null, unstructuredReference=涂超逸, 邹思瑾, 袁方. 美拉德反应中间体对代糖面包风味和色泽品质改善效果评价[J/OL]. 食品科学, 1−13[2025-03-24]. http://kns.cnki.net/kcms/detail/11.2206.TS.20250310.1622.012.html. [TU C Y, ZOU S J, YUAN F, et al. Effects of maillard reaction intermediates on improving the flavor and color quality of sugar-substituted breads[J/OL]. Food Science, 1−13[2025-03-24]. http://kns.cnki.net/kcms/detail/11.2206.TS.20250310.1622.012.html.], articleTitle=null, refAbstract=null), Reference(id=1320166123992109323, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=43, authorNames=null, journalName=null, refType=null, unstructuredReference=TU C Y, ZOU S J, YUAN F, et al. Effects of maillard reaction intermediates on improving the flavor and color quality of sugar-substituted breads[J/OL]. Food Science, 1−13[2025-03-24]. http://kns.cnki.net/kcms/detail/11.2206.TS.20250310.1622.012.html., articleTitle=null, refAbstract=null), Reference(id=1320166124084384012, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=44, authorNames=null, journalName=null, refType=null, unstructuredReference=殷运菊, 郭秋平, 方正锋, 等. 氨基酸的呈味机制及其对肉品风味的影响研究进展[J/OL]. 中国畜牧杂志, 1−16[2025-03-24]. http://kns.cnki.net/kcms/detail/11.2083.S.20250313.0921.002.html. [YING Y J, GUO Q P, FANG Z F, et al. Research progress on amino acid flavor mechanism and its impact on meat flavor[J/OL] Chinese Journal of Animal Science, 1−16[2025-03-24]. http://kns.cnki.net/kcms/detail/11.2083.S.20250313.0921.002.html.], articleTitle=null, refAbstract=null), Reference(id=1320166124155687181, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=45, authorNames=null, journalName=null, refType=null, unstructuredReference=YING Y J, GUO Q P, FANG Z F, et al. Research progress on amino acid flavor mechanism and its impact on meat flavor[J/OL] Chinese Journal of Animal Science, 1−16[2025-03-24]. http://kns.cnki.net/kcms/detail/11.2083.S.20250313.0921.002.html., articleTitle=null, refAbstract=null), Reference(id=1320166124231184654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=46, authorNames=null, journalName=null, refType=null, unstructuredReference=崔明仙, 李妍, 付睛睛, 等. 三种扇贝挥发性风味物质指纹图谱分析[J]. 海洋与湖沼, 2022, 53(3): 743−758. [CUI M X, LI Y, FU Q Q, et al. Fingerpring analysis of volatitle flavor compounds in three scallops of
Argopecten Irradlans, Chlamys Farreri and
Patinopecten Yessoensis[J]. Oceanologia Et Limnologia Sinica, 2022, 53(3): 743−758.], articleTitle=null, refAbstract=null), Reference(id=1320166124289904911, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=47, authorNames=null, journalName=null, refType=null, unstructuredReference=CUI M X, LI Y, FU Q Q, et al. Fingerpring analysis of volatitle flavor compounds in three scallops of
Argopecten Irradlans, Chlamys Farreri and
Patinopecten Yessoensis[J]. Oceanologia Et Limnologia Sinica, 2022, 53（3）: 743−758., articleTitle=null, refAbstract=null), Reference(id=1320166124357013776, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=48, authorNames=null, journalName=null, refType=null, unstructuredReference=牛逍瞳, 马燕, 张健, 等. 超高压杀菌对低脂核桃酱品质的影响及其货架期预测[J/OL]. 食品工业科技, 1−23[2025-09-12]. https://doi.org/10.13386/j.issn1002-0306.2025050033. [NIU X T, MA Y, ZHANG J, et al. Effect of ultra-high pressure sterilization on the quality of low-fat walnut sauce and its shelf life prediction[J/OL]. Science and Technology of Food Industry, 1−23[2025-09-12]. https://doi.org/10.13386/j.issn1002-0306.2025050033.], articleTitle=null, refAbstract=null), Reference(id=1320166124453482769, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=49, authorNames=null, journalName=null, refType=null, unstructuredReference=NIU X T, MA Y, ZHANG J, et al. Effect of ultra-high pressure sterilization on the quality of low-fat walnut sauce and its shelf life prediction[J/OL]. Science and Technology of Food Industry, 1−23[2025-09-12]. https://doi.org/10.13386/j.issn1002-0306.2025050033., articleTitle=null, refAbstract=null), Reference(id=1320166124512203026, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=50, authorNames=null, journalName=null, refType=null, unstructuredReference=张钦华, 洪婉馨, 胡知文, 等. 藻类腥味智能检测与脱腥策略的研究进展[J/OL]. 食品研究与开发, 1−14[2025-04-25]. http://kns.cnki.net/kcms/detail/12.1231.TS.20250218.1121.002.html. [ZHANG Q H, HONG W X, HU Z W, et al. Advances in intelligent detection and deodorization strategies for fishy odor in algae[J/OL]. Food Research and Development, 1−14[2025-04-25]. http://kns.cnki.net/kcms/detail/12.1231.TS.20250218.1121.002.html.], articleTitle=null, refAbstract=null), Reference(id=1320166124575117587, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=51, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Q H, HONG W X, HU Z W, et al. Advances in intelligent detection and deodorization strategies for fishy odor in algae[J/OL]. Food Research and Development, 1−14[2025-04-25]. http://kns.cnki.net/kcms/detail/12.1231.TS.20250218.1121.002.html., articleTitle=null, refAbstract=null), Reference(id=1320166124650615060, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=52, authorNames=null, journalName=null, refType=null, unstructuredReference=栗紫慧, 曲映红, 施文正, 等. 利用顶空-气相色谱-离子迁移谱结合电子鼻分析黑鱼蒸制过程中挥发性风味物质的变化[J]. 食品与发酵工业, 2025, 51(1): 322−329. [LI Z H, QU Y H, SHI W Z, et al. Evaluation of aroma characteristics in snakehead fish (
Channa argus) during steaming using an HS-GC-IMS and E-nose[J]. Food and Fermentation Industries, 2025, 51(1): 322−329.], articleTitle=null, refAbstract=null), Reference(id=1320166124747084053, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=53, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Z H, QU Y H, SHI W Z, et al. Evaluation of aroma characteristics in snakehead fish （
Channa argus） during steaming using an HS-GC-IMS and E-nose[J]. Food and Fermentation Industries, 2025, 51（1）: 322−329., articleTitle=null, refAbstract=null), Reference(id=1320166124814192918, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=54, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHOU Zheng, WANG Bo, WANG Liang, et al. Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches[J]. Food Chemistry, 2025, 488: 144867., articleTitle=null, refAbstract=null), Reference(id=1320166124898078999, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=32, rfOrder=55, authorNames=null, journalName=null, refType=null, unstructuredReference=PENG Zekang, ZHANG Yue, XU Chao, et al. Effect of novel radio frequency roasting on color appearance, volatile compounds, fatty acid composition, and storage stability of peanut oil[J]. Food Chemistry, 2025, 485: 144534., articleTitle=null, refAbstract=null), Reference(id=1320166124965187864, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=33, rfOrder=56, authorNames=null, journalName=null, refType=null, unstructuredReference=YU Ligang, PANG Ying, SHEN Guang, et al. Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA[J]. Food Chemistry, 2025, 463: 141112., articleTitle=null, refAbstract=null), Reference(id=1320166125044879641, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=34, rfOrder=57, authorNames=null, journalName=null, refType=null, unstructuredReference=NIU Jialiang, LIU Ruiqi, LI Weiwei, et al. Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor Baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning[J]. Food Research International, 2025, 213: 116568., articleTitle=null, refAbstract=null), Reference(id=1320166125120377114, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=35, rfOrder=58, authorNames=null, journalName=null, refType=null, unstructuredReference=孟令帅, 聂玉, 雷燕, 等. 不同干燥方式对红托竹荪复水特性及其品质的影响[J]. 食品科技, 2024, 49(10): 68−77. [MENG L S, NIE Y, LEI Y, et al. Effects of different drying methods on rehydration characteristics and quality of
Dictyophora rubrovolvata[J]. Food Science and Technology, 2024, 49(10): 68−77.], articleTitle=null, refAbstract=null), Reference(id=1320166125183291675, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=35, rfOrder=59, authorNames=null, journalName=null, refType=null, unstructuredReference=MENG L S, NIE Y, LEI Y, et al. Effects of different drying methods on rehydration characteristics and quality of
Dictyophora rubrovolvata[J]. Food Science and Technology, 2024, 49（10）: 68−77., articleTitle=null, refAbstract=null), Reference(id=1320166125233623324, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=36, rfOrder=60, authorNames=null, journalName=null, refType=null, unstructuredReference=范霖澳, 陈婷茹, 陈继承, 等. 嫩芽海带在冻干汤块加工过程中挥发性风味物质变化[J/OL]. 食品工业科技, 1−25[2025-07-09]. https://doi.org/10.13386/j.issn1002-0306.2025020023. [FAN L A, CHEN T R, CHEN J C, et al. Changes in volatile flavor compounds of tender kelp during the processing of freeze-dried soup cubes[J/OL]. Science and Technology of Food Industry, 1−25[2025-07-09]. https://doi.org/10.13386/j.issn1002-0306.2025020023.], articleTitle=null, refAbstract=null), Reference(id=1320166125321703709, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=36, rfOrder=61, authorNames=null, journalName=null, refType=null, unstructuredReference=FAN L A, CHEN T R, CHEN J C, et al. Changes in volatile flavor compounds of tender kelp during the processing of freeze-dried soup cubes[J/OL]. Science and Technology of Food Industry, 1−25[2025-07-09]. https://doi.org/10.13386/j.issn1002-0306.2025020023., articleTitle=null, refAbstract=null), Reference(id=1320166126961676574, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=37, rfOrder=62, authorNames=null, journalName=null, refType=null, unstructuredReference=GUO Cheng, ZHANG Dongmei, DONG Huilong, et al. Exploration of flavor profile and stability of pork skull soup under different high pressure boiling times[J]. Lwt, 2025, 225: 117908., articleTitle=null, refAbstract=null), Reference(id=1320166127062339871, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=38, rfOrder=63, authorNames=null, journalName=null, refType=null, unstructuredReference=DAI Yixin, SUN Shuang, YANG Fan, et al. Revealing volatile odor compounds in watermelon juice to enhance fructose sweetness perception: Sensory evaluation and molecular docking techniques[J]. Foods, 2025, 14(6): 1034., articleTitle=null, refAbstract=null), Reference(id=1320166127146225952, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=39, rfOrder=64, authorNames=null, journalName=null, refType=null, unstructuredReference=陈艳琳, 王修俊, 包欢欢, 等. 低盐咸蛋黄在加工过程中风味物质的变化分析[J/OL]. 中国食品学报, 1−9[2025-07-09]. http://kns.cnki.net/kcms/detail/11.4528.ts.20250610.1536.012.html. [CHEN Y L, WANG X J, BAO H H, et al. Analysis of changes of flavor compounds in low-salt salted egg yolk during processing[J/OL]. Journal of Chinese Institute of Food Science and Technology, 1−9[2025-07-09]. http://kns.cnki.net/kcms/detail/11.4528.ts.20250610.1536.012.html.], articleTitle=null, refAbstract=null), Reference(id=1320166127209140513, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=39, rfOrder=65, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Y L, WANG X J, BAO H H, et al. Analysis of changes of flavor compounds in low-salt salted egg yolk during processing[J/OL]. Journal of Chinese Institute of Food Science and Technology, 1−9[2025-07-09]. http://kns.cnki.net/kcms/detail/11.4528.ts.20250610.1536.012.html., articleTitle=null, refAbstract=null), Reference(id=1320166127284637986, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=40, rfOrder=66, authorNames=null, journalName=null, refType=null, unstructuredReference=康新玥, 郭莹, 秦立芹, 等. 不同地区酱香型高温大曲制曲过程理化指标及挥发性风味化合物分析[J]. 中国酿造, 2025, 44(6): 116−122. [KANG X Y, GUO Y, QIN L Q, et al. Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions[J]. China Brewing, 2025, 44(6): 116−122.], articleTitle=null, refAbstract=null), Reference(id=1320166127364329763, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=40, rfOrder=67, authorNames=null, journalName=null, refType=null, unstructuredReference=KANG X Y, GUO Y, QIN L Q, et al. Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions[J]. China Brewing, 2025, 44（6）: 116−122., articleTitle=null, refAbstract=null), Reference(id=1320166127448215844, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=41, rfOrder=68, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Wei, DONG Xiaoyuan, CHEN Mei, et al. Flavor composition analysis of light-aroma liquor of yellow crane tower based on GC×GC-TOFMS[J]. Food Analytical Methods, 2025, 18(7): 1371−1383., articleTitle=null, refAbstract=null), Reference(id=1320166127515324709, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=42, rfOrder=69, authorNames=null, journalName=null, refType=null, unstructuredReference=YANG Yuxia, CHEN Jing, ZHENG Fengjin, et al. Assessment of characteristic flavor and taste quality of sugarcane wine fermented with different cultivars of sugarcane[J]. Fermentation, 2024, 10(12): 628., articleTitle=null, refAbstract=null), Reference(id=1320166127590822182, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=43, rfOrder=70, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHOU Lei, ZHENG Wei, SUI Yong, et al. Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS[J]. Lwt, 2025, 224: 117830., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320166112281612434, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=1, ext=[AuthorCompanyExt(id=1320166112290001043, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166112298389652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166112281612434, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1广东海洋大学食品科技学院，广东湛江 524088)]), AuthorCompany(id=1320166113586040981, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=2, ext=[AuthorCompanyExt(id=1320166113598623894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2Guangdong Key Laboratory of Aquatic Products Processing and Safety/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113602818199, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113586040981, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2广东省水产品加工与安全重点实验室/国家贝类加工技术研发分中心（湛江）/南海生物资源开发与利用协同创新中心，广东湛江 524088)]), AuthorCompany(id=1320166113695092888, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, xref=3, ext=[AuthorCompanyExt(id=1320166113707675801, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113695092888, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
3Zhanjiang Institute for Food and Drug Control, Zhanjiang 524088, China), AuthorCompanyExt(id=1320166113716064410, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, companyId=1320166113695092888, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
3湛江市食品药品检验所，广东湛江 524088)])], figs=[ArticleFig(id=1320166116438167759, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Fig.1, caption=
Radar response map (A) and PCA (B) analysis of the electronic nose of scallop columns with different drying methods, figureFileSmall=BBQ1wwCebS1aM42DTSN4Nw==, figureFileBig=Szhsec1UlPdcdUg3XI1cyw==, tableContent=null), ArticleFig(id=1320166118023614673, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=图1, caption=
不同干燥方式扇贝柱电子鼻雷达响应图（A）及PCA分析（B）, figureFileSmall=BBQ1wwCebS1aM42DTSN4Nw==, figureFileBig=Szhsec1UlPdcdUg3XI1cyw==, tableContent=null), ArticleFig(id=1320166118208164050, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Fig.2, caption=
GC-IMS Fingerprints of scallop columns with different drying methods, figureFileSmall=DdW5fmWx7BdwEJEWHaiKcw==, figureFileBig=12x+t8PzyV41ho7aXvKN4g==, tableContent=null), ArticleFig(id=1320166118271078611, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=图2, caption=
不同干燥方式扇贝柱GC-IMS指纹图谱, figureFileSmall=DdW5fmWx7BdwEJEWHaiKcw==, figureFileBig=12x+t8PzyV41ho7aXvKN4g==, tableContent=null), ArticleFig(id=1320166118346576084, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Fig.3, caption=
Differences in GC-IMS spectra of scallop columns with different drying methods, figureFileSmall=homsj1clK9q4BZvjJwtkWQ==, figureFileBig=dSnh90r77opXYPdlJLJjeg==, tableContent=null), ArticleFig(id=1320166118409490645, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=图3, caption=
不同干燥方式扇贝柱GC-IMS差异图谱, figureFileSmall=homsj1clK9q4BZvjJwtkWQ==, figureFileBig=dSnh90r77opXYPdlJLJjeg==, tableContent=null), ArticleFig(id=1320166118476599510, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Fig.4, caption=
Distribution of compound species (A) and content (B) of scallop column GC-MS with different drying methods, figureFileSmall=w7GqSbmNlxzdlRzEmjRcSw==, figureFileBig=ymaYK6rsd2OtPfP5EV6HDg==, tableContent=null), ArticleFig(id=1320166118535319767, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=图4, caption=
不同干燥方式扇贝柱GC-MS化合物种类分布（A）和相对含量（B）, figureFileSmall=w7GqSbmNlxzdlRzEmjRcSw==, figureFileBig=ymaYK6rsd2OtPfP5EV6HDg==, tableContent=null), ArticleFig(id=1320166118598234328, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Table 1, caption=
Sensitive substances and characteristic gases for the PEN3 electronic nose sensor
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 传感器名称 | 敏感特点 | 特征气体 |
|---|
| 1 | W1C | 芳烃类化合物 | 甲苯 |
| 2 | W5S | 氮氧化物 | 二氧化氮 |
| 3 | W3C | 芳香物质及氨类 | 苯 |
| 4 | W6S | 氢化物 | 氢气 |
| 5 | W5C | 短链烷烃类 | 乙烷、丙烷 |
| 6 | W1S | 烷类 | 甲烷 |
| 7 | W1W | 氮氧化物、有机硫化物 | 硫化氢 |
| 8 | W2S | 醇类、醛酮 | 一氧化碳 |
| 9 | W2W | 有机硫化物、芳烃类 | 硫化氢 |
| 10 | W3S | 长链烷烃类 | 癸烷 |
), ArticleFig(id=1320166118673731801, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=表1, caption=
PEN3型电子鼻传感器对应的敏感物质及特征气体
, figureFileSmall=null, figureFileBig=null, tableContent=
| 序号 | 传感器名称 | 敏感特点 | 特征气体 |
|---|
| 1 | W1C | 芳烃类化合物 | 甲苯 |
| 2 | W5S | 氮氧化物 | 二氧化氮 |
| 3 | W3C | 芳香物质及氨类 | 苯 |
| 4 | W6S | 氢化物 | 氢气 |
| 5 | W5C | 短链烷烃类 | 乙烷、丙烷 |
| 6 | W1S | 烷类 | 甲烷 |
| 7 | W1W | 氮氧化物、有机硫化物 | 硫化氢 |
| 8 | W2S | 醇类、醛酮 | 一氧化碳 |
| 9 | W2W | 有机硫化物、芳烃类 | 硫化氢 |
| 10 | W3S | 长链烷烃类 | 癸烷 |
), ArticleFig(id=1320166118761812186, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Table 2, caption=
GC-IMS analysis of flavor compounds in scallop adductors under different drying methods
, figureFileSmall=null, figureFileBig=null, tableContent=
| 化合物名称 | 分类 | CAS号 | RI | RT（s） | 气味描述 |
|---|
| 庚醇 | 醇 | 111-70-6 | 967.3 | 441.81 | − |
| 2-丁氧基乙醇 | 醇 | 111-76-2 | 902.7 | 279.68 | − |
| 1-己醇 | 醇 | 111-27-3 | 876.5 | 236.27 | − |
| 2-己烯醇 | 醇 | 2305-21-7 | 861.7 | 216.03 | − |
| 1,3-丁二醇 | 醇 | 107-88-0 | 772.1 | 126.49 | − |
| 1-辛烯-3-醇 | 醇 | 3391-86-4 | 984.2 | 497.89 | 泥土、蘑菇 |
| 苯甲醇 | 醇 | 100-51-6 | 1040.8 | 613.38 | 茉莉花香、杏仁香 |
| 反式-2-己烯-1-醇 | 醇 | 928-95-0 | 868.7 | 225.29 | − |
| 2-呋喃甲醇 | 醇 | 98-00-0 | 856.2 | 208.99 | − |
| 丙基苯 | 其他 | 103-65-1 | 964.7 | 433.56 | − |
| 邻甲酚 | 其他 | 95-48-7 | 1046.3 | 622.69 | − |
| 乙苯 | 其他 | 100-41-4 | 862.9 | 217.63 | − |
| 二乙二醇二甲醚 | 其他 | 111-96-6 | 965.2 | 435.12 | − |
| 苯乙烯 | 其他 | 100-42-5 | 902.2 | 278.74 | − |
| 2-乙酰基吡咯 | 其他 | 1072-83-9 | 1077.5 | 678.55 | 核桃、烤面包 |
| 2-乙酰基-1-吡咯啉 | 其他 | 85213-22-5 | 923.5 | 323.99 | 爆米花 |
| 二乙基二硫 | 其他 | 110-81-6 | 919.9 | 315.90 | − |
| 2,6-二甲基吡啶 | 其他 | 108-48-5 | 897.3 | 269.18 | 坚果、烘焙香 |
| 2-甲基吡嗪 | 其他 | 109-08-0 | 838.0 | 187.24 | 坚果、烘焙香 |
| 2-甲基吡啶 | 其他 | 109-06-8 | 836.4 | 185.38 | 坚果、烘焙香 |
| 4-甲基噻唑 | 其他 | 693-95-8 | 828.1 | 176.38 | 坚果香 |
| 2,5-二甲基吡嗪 | 其他 | 123-32-0 | 919.4 | 314.80 | 炒花生、巧克力 |
| 2-丁基呋喃 | 其他 | 4466-24-4 | 886.9 | 251.48 | 水果、葡萄酒 |
| 2,4-二甲基噻唑 | 其他 | 541-58-2 | 877.7 | 237.10 | 咖啡、坚果香 |
| N-亚硝基甲乙胺 | 其他 | 10595-95-6 | 829.7 | 178.08 | 氨味、鱼腥味 |
| 二甲基三硫 | 其他 | 3658-80-8 | 967.5 | 442.25 | 大葱、洋葱 |
| 2,3-二甲基吡嗪 | 其他 | 5910-89-4 | 927.4 | 333.03 | 烤香、坚果、可可香 |
| 5-甲基呋喃醛 | 醛 | 620-02-0 | 953.9 | 401.73 | 坚果、焦糖、朗姆酒 |
| 2-甲基-2-戊烯醛 | 醛 | 623-36-9 | 836.7 | 185.74 | 果香、青草、脂肪 |
| 反式-2-戊烯醛 | 醛 | 1576-87-0 | 752.9 | 113.72 | 柑橘香 |
| 丁酸 | 酸 | 107-92-6 | 812.8 | 160.73 | − |
| 戊酸 | 酸 | 109-52-4 | 884.6 | 248.12 | − |
| 巴豆酸 | 酸 | 107-93-7 | 849.7 | 200.90 | − |
| 四氢噻吩酮 | 酮 | 1003-04-9 | 967.1 | 440.99 | 蔬菜、奶油 |
| 3-甲基-2-环戊烯-1-酮 | 酮 | 2758-18-1 | 961.3 | 423.23 | 焦糖香、坚果香 |
| 5-甲基-3-庚酮 | 酮 | 541-85-5 | 947.6 | 384.28 | 果香、脂香 |
| 3-庚烯-2-酮 | 酮 | 1119-44-4 | 929.8 | 338.74 | 草莓、菠萝 |
| 4-羟基-4-甲基-2-戊酮 | 酮 | 123-42-2 | 820.3 | 168.25 | 椰香、奶油香 |
| 3-庚酮 | 酮 | 106-35-4 | 882.4 | 244.82 | 苹果香、草本香 |
| 2-甲基-3（二氢）-呋喃酮 | 酮 | 3188-00-9 | 815.5 | 163.44 | 肉汤、洋葱 |
| 环戊酮 | 酮 | 120-92-3 | 795.6 | 144.92 | 青果、绿叶 |
| 2-环己烯-1-酮 | 酮 | 930-68-7 | 924.7 | 326.85 | 果蔬、草本 |
| 丙位戊内酯 | 酯 | 108-29-2 | 975.9 | 469.49 | 果香、奶香 |
| 丙酸异戊酯 | 酯 | 105-68-0 | 975.7 | 468.71 | 杏子、菠萝 |
| 2-糠酸甲酯 | 酯 | 611-13-2 | 975.7 | 468.76 | 焦香 |
| 己酸甲酯 | 酯 | 106-70-7 | 924.8 | 327.16 | 菠萝、香蕉 |
| gamma-丁内酯 | 酯 | 96-48-0 | 925.0 | 327.43 | 椰子、奶香 |
| 甲酸己酯 | 酯 | 629-33-4 | 911.4 | 297.58 | 甜香、果香 |
| 硫代乙酸丙酯 | 酯 | 2307-10-0 | 876.5 | 236.21 | 大葱、蒜味 |
| 丙酸异丁酯 | 酯 | 540-42-1 | 862.5 | 217.03 | 梨、苹果 |
| 丁酸异丙酯 | 酯 | 638-11-9 | 849.8 | 201.08 | 菠萝、香蕉 |
| 丁酸乙酯 | 酯 | 105-54-4 | 812.0 | 159.10 | 菠萝、香蕉 |
| 甲酸异戊酯 | 酯 | 110-45-2 | 785.1 | 135.97 | 菠萝、香蕉 |
| 丁酸丙酯 | 酯 | 105-66-8 | 889.3 | 255.21 | 菠萝、香蕉 |
| 乙酸异戊酯 | 酯 | 123-92-2 | 868.6 | 225.21 | 菠萝、香蕉 |
| 戊酸甲酯 | 酯 | 624-24-8 | 831.0 | 179.47 | 菠萝、香蕉 |
| 异硫氰酸异丙酯 | 酯 | 2253-73-8 | 835.9 | 184.88 | 辛辣、刺鼻 |
| 甲酸正戊酯 | 酯 | 638-49-3 | 827.0 | 175.14 | 菠萝、香蕉 |
| 甲酸-3-甲基丁酯 | 酯 | 110-45-2 | 790.3 | 140.31 | 梨、苹果 |
| 3-甲基丁酸甲酯 | 酯 | 556-24-1 | 764.3 | 121.16 | 苹果、菠萝 |
), ArticleFig(id=1320166118854086875, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=表2, caption=
不同干燥方式扇贝柱风味化合物GC-IMS分析
, figureFileSmall=null, figureFileBig=null, tableContent=
| 化合物名称 | 分类 | CAS号 | RI | RT（s） | 气味描述 |
|---|
| 庚醇 | 醇 | 111-70-6 | 967.3 | 441.81 | − |
| 2-丁氧基乙醇 | 醇 | 111-76-2 | 902.7 | 279.68 | − |
| 1-己醇 | 醇 | 111-27-3 | 876.5 | 236.27 | − |
| 2-己烯醇 | 醇 | 2305-21-7 | 861.7 | 216.03 | − |
| 1,3-丁二醇 | 醇 | 107-88-0 | 772.1 | 126.49 | − |
| 1-辛烯-3-醇 | 醇 | 3391-86-4 | 984.2 | 497.89 | 泥土、蘑菇 |
| 苯甲醇 | 醇 | 100-51-6 | 1040.8 | 613.38 | 茉莉花香、杏仁香 |
| 反式-2-己烯-1-醇 | 醇 | 928-95-0 | 868.7 | 225.29 | − |
| 2-呋喃甲醇 | 醇 | 98-00-0 | 856.2 | 208.99 | − |
| 丙基苯 | 其他 | 103-65-1 | 964.7 | 433.56 | − |
| 邻甲酚 | 其他 | 95-48-7 | 1046.3 | 622.69 | − |
| 乙苯 | 其他 | 100-41-4 | 862.9 | 217.63 | − |
| 二乙二醇二甲醚 | 其他 | 111-96-6 | 965.2 | 435.12 | − |
| 苯乙烯 | 其他 | 100-42-5 | 902.2 | 278.74 | − |
| 2-乙酰基吡咯 | 其他 | 1072-83-9 | 1077.5 | 678.55 | 核桃、烤面包 |
| 2-乙酰基-1-吡咯啉 | 其他 | 85213-22-5 | 923.5 | 323.99 | 爆米花 |
| 二乙基二硫 | 其他 | 110-81-6 | 919.9 | 315.90 | − |
| 2,6-二甲基吡啶 | 其他 | 108-48-5 | 897.3 | 269.18 | 坚果、烘焙香 |
| 2-甲基吡嗪 | 其他 | 109-08-0 | 838.0 | 187.24 | 坚果、烘焙香 |
| 2-甲基吡啶 | 其他 | 109-06-8 | 836.4 | 185.38 | 坚果、烘焙香 |
| 4-甲基噻唑 | 其他 | 693-95-8 | 828.1 | 176.38 | 坚果香 |
| 2,5-二甲基吡嗪 | 其他 | 123-32-0 | 919.4 | 314.80 | 炒花生、巧克力 |
| 2-丁基呋喃 | 其他 | 4466-24-4 | 886.9 | 251.48 | 水果、葡萄酒 |
| 2,4-二甲基噻唑 | 其他 | 541-58-2 | 877.7 | 237.10 | 咖啡、坚果香 |
| N-亚硝基甲乙胺 | 其他 | 10595-95-6 | 829.7 | 178.08 | 氨味、鱼腥味 |
| 二甲基三硫 | 其他 | 3658-80-8 | 967.5 | 442.25 | 大葱、洋葱 |
| 2,3-二甲基吡嗪 | 其他 | 5910-89-4 | 927.4 | 333.03 | 烤香、坚果、可可香 |
| 5-甲基呋喃醛 | 醛 | 620-02-0 | 953.9 | 401.73 | 坚果、焦糖、朗姆酒 |
| 2-甲基-2-戊烯醛 | 醛 | 623-36-9 | 836.7 | 185.74 | 果香、青草、脂肪 |
| 反式-2-戊烯醛 | 醛 | 1576-87-0 | 752.9 | 113.72 | 柑橘香 |
| 丁酸 | 酸 | 107-92-6 | 812.8 | 160.73 | − |
| 戊酸 | 酸 | 109-52-4 | 884.6 | 248.12 | − |
| 巴豆酸 | 酸 | 107-93-7 | 849.7 | 200.90 | − |
| 四氢噻吩酮 | 酮 | 1003-04-9 | 967.1 | 440.99 | 蔬菜、奶油 |
| 3-甲基-2-环戊烯-1-酮 | 酮 | 2758-18-1 | 961.3 | 423.23 | 焦糖香、坚果香 |
| 5-甲基-3-庚酮 | 酮 | 541-85-5 | 947.6 | 384.28 | 果香、脂香 |
| 3-庚烯-2-酮 | 酮 | 1119-44-4 | 929.8 | 338.74 | 草莓、菠萝 |
| 4-羟基-4-甲基-2-戊酮 | 酮 | 123-42-2 | 820.3 | 168.25 | 椰香、奶油香 |
| 3-庚酮 | 酮 | 106-35-4 | 882.4 | 244.82 | 苹果香、草本香 |
| 2-甲基-3（二氢）-呋喃酮 | 酮 | 3188-00-9 | 815.5 | 163.44 | 肉汤、洋葱 |
| 环戊酮 | 酮 | 120-92-3 | 795.6 | 144.92 | 青果、绿叶 |
| 2-环己烯-1-酮 | 酮 | 930-68-7 | 924.7 | 326.85 | 果蔬、草本 |
| 丙位戊内酯 | 酯 | 108-29-2 | 975.9 | 469.49 | 果香、奶香 |
| 丙酸异戊酯 | 酯 | 105-68-0 | 975.7 | 468.71 | 杏子、菠萝 |
| 2-糠酸甲酯 | 酯 | 611-13-2 | 975.7 | 468.76 | 焦香 |
| 己酸甲酯 | 酯 | 106-70-7 | 924.8 | 327.16 | 菠萝、香蕉 |
| gamma-丁内酯 | 酯 | 96-48-0 | 925.0 | 327.43 | 椰子、奶香 |
| 甲酸己酯 | 酯 | 629-33-4 | 911.4 | 297.58 | 甜香、果香 |
| 硫代乙酸丙酯 | 酯 | 2307-10-0 | 876.5 | 236.21 | 大葱、蒜味 |
| 丙酸异丁酯 | 酯 | 540-42-1 | 862.5 | 217.03 | 梨、苹果 |
| 丁酸异丙酯 | 酯 | 638-11-9 | 849.8 | 201.08 | 菠萝、香蕉 |
| 丁酸乙酯 | 酯 | 105-54-4 | 812.0 | 159.10 | 菠萝、香蕉 |
| 甲酸异戊酯 | 酯 | 110-45-2 | 785.1 | 135.97 | 菠萝、香蕉 |
| 丁酸丙酯 | 酯 | 105-66-8 | 889.3 | 255.21 | 菠萝、香蕉 |
| 乙酸异戊酯 | 酯 | 123-92-2 | 868.6 | 225.21 | 菠萝、香蕉 |
| 戊酸甲酯 | 酯 | 624-24-8 | 831.0 | 179.47 | 菠萝、香蕉 |
| 异硫氰酸异丙酯 | 酯 | 2253-73-8 | 835.9 | 184.88 | 辛辣、刺鼻 |
| 甲酸正戊酯 | 酯 | 638-49-3 | 827.0 | 175.14 | 菠萝、香蕉 |
| 甲酸-3-甲基丁酯 | 酯 | 110-45-2 | 790.3 | 140.31 | 梨、苹果 |
| 3-甲基丁酸甲酯 | 酯 | 556-24-1 | 764.3 | 121.16 | 苹果、菠萝 |
), ArticleFig(id=1320166118929584348, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Table 3, caption=
Composition and relative content of volatile substances in scallops with different drying methods
, figureFileSmall=null, figureFileBig=null, tableContent=
| 分类 | 化合物名称 | 保留时间（min） | CAS号 | 相对含量% | 气味描述 |
|---|
| FS | ND | HAD | VD |
|---|
| 醇 | 1-辛烯-3-醇 | 20.21 | 3391-86-4 | 32.70 | 18.40 | 15.29 | 13.16 | 蘑菇香、泥土香 |
| 1-癸烯-3-醇 | 27.88 | 51100-54-0 | 1.22 | 1.61 | 0.61 | ND | 蘑菇香 |
| （Z）-2-辛烯-1-醇 | 24.70 | 26001-58-1 | ND | 1.29 | ND | ND | − |
| 2-丁基-1-辛醇 | 17.48 | 3913-02-8 | ND | ND | 0.55 | 0.68 | − |
| 1-壬醇 | 26.05 | 143-8-8 | ND | ND | 0.92 | ND | 玫瑰香、油脂香 |
| 1-戊醇 | 14.42 | 71-41-0 | ND | ND | 1.72 | ND | 面包香、果香 |
| 醛 | 辛醛 | 15.56 | 124-13-0 | 1.60 | 6.63 | 3.31 | ND | 甜橙、蜂蜜香 |
| 壬醛 | 18.67 | 124-19-6 | 5.76 | ND | 11.16 | 9.26 | 脂肪、花香 |
| 2-辛烯醛 | 19.45 | 2363-89-5 | 0.27 | ND | ND | ND | 肉香、脂肪香 |
| 癸醛 | 21.54 | 112-31-2 | 2.15 | 3.67 | 3.70 | 3.50 | 蜡香、柑橘香 |
| 苯甲醛 | 21.81 | 100-52-7 | 3.70 | 4.71 | 6.28 | 6.61 | 杏仁、坚果香 |
| 月桂醛 | 26.80 | 112-54-9 | 0.31 | ND | ND | ND | 腊香、皂香 |
| 庚醛 | 12.39 | 111-71-7 | ND | 3.38 | ND | ND | 甜杏、坚果香 |
| 酸 | 壬酸 | 37.70 | 112-5-0 | 0.59 | ND | 0.23 | ND | − |
| 乙酸 | 19.71 | 64-19-7 | ND | 4.98 | 0.42 | 0.89 | 醋味 |
| 癸酸 | 35.78 | 334-48-5 | ND | ND | 1.07 | ND | − |
| 肉豆蔻酸 | 41.01 | 544-63-8 | ND | ND | 3.88 | ND | − |
| 苯甲酸 | 46.74 | 65-85-0 | ND | ND | 5.14 | ND | − |
| 酮 | 3-辛酮 | 14.39 | 106-68-3 | 0.70 | ND | ND | ND | 土霉味，蘑菇香 |
| 1-辛烯-3-酮 | 15.76 | 4312-99-6 | 0.86 | ND | ND | ND | 土壤、蘑菇香 |
| 甲基庚烯酮 | 16.79 | 110-93-0 | 0.18 | 0.98 | 1.25 | 1.28 | 柑橘、柠檬香 |
| 2-壬酮 | 18.38 | 821-55-6 | 0.14 | 1.66 | 2.39 | ND | 脂香、奶油香 |
| 2-十一酮 | 24.04 | 112-12-9 | 0.46 | ND | 0.66 | ND | 蜡香、果香、脂肪香 |
| 香叶基丙酮 | 30.47 | 3796-70-1 | 0.57 | 0.35 | 0.94 | ND | 花香、果香、木香 |
| 2-乙基环戊酮 | 27.14 | 4971-18-0 | ND | 0.69 | ND | ND | 草本香 |
| 烃 | 二甲硫基甲烷 | 15.24 | 1618-26-4 | 0.46 | ND | ND | ND | 葱蒜、鲜芥菜味 |
| 戊基环丙烷 | 23.47 | 2511-91-3 | ND | 0.42 | ND | ND | − |
| 2,3,3-三甲基-辛烷 | 10.75 | 62016-30-2 | ND | 1.07 | 2.03 | ND | − |
| 2-溴十二烷 | 19.96 | 13187-99-0 | ND | 1.26 | 1.62 | 3.13 | − |
| 十七烷 | 24.51 | 629-78-7 | ND | 1.54 | ND | ND | − |
| 2-甲基-6-丙基-十二烷 | 12.10 | 55045-8-4 | ND | 3.58 | ND | ND | − |
| 十二烷 | 11.52 | 112-40-3 | ND | 4.04 | 8.51 | 15.05 | − |
| 十五烷 | 17.21 | 629-62-9 | ND | 4.70 | 2.68 | ND | − |
| 十四烷 | 19.19 | 629-59-4 | ND | 2.45 | 1.82 | 3.35 | − |
| 3-甲基十一烷 | 12.10 | 1002-43-3 | ND | ND | 2.61 | 4.95 | − |
| 2,6,11-三甲基-十二烷 | 21.95 | 629-62-9 | ND | ND | − | 1.86 | − |
| 3,5,5-三甲基-2-己烯 | 13.15 | 112-40-3 | 38.57 | 8.66 | 14.3 | 7.44 | − |
| 1-十二烯 | 17.47 | 112-41-4 | ND | 0.91 | ND | ND | − |
| 1-十五烯 | 23.02 | 13360-61-7 | ND | 1.32 | ND | ND | − |
| （Z，Z）-3,5-辛二烯 | 5.33 | 7348-80-3 | ND | ND | ND | 1.69 | − |
| 酯 | 己二酸二异丙酯 | 30.95 | 6938-94-9 | 0.54 | ND | ND | ND | − |
| 戊二醇二异丁酸酯 | 31.29 | 6846-50-0 | 0.62 | ND | ND | ND | − |
| 邻苯二甲酸二异丁酯 | 36.25 | 84-69-5 | 1.30 | ND | ND | ND | − |
| 邻苯二甲酸二丁酯 | 40.84 | 84-74-2 | 3.77 | 0.90 | 3.79 | ND | − |
| 2-甲基-3-氧代丁酸甲酯 | 26.43 | 17094-21-2 | ND | 1.61 | ND | ND | − |
| 己酸乙烯基酯 | 26.82 | 3050-69-9 | ND | 2.09 | ND | ND | − |
| 其他 | 苯酚 | 34.48 | 108-95-2 | 0.40 | ND | 0.19 | ND | 刺鼻、辛辣味 |
| 2,4-二叔丁基苯酚 | 39.79 | 96-76-4 | 3.14 | 2.59 | 2.94 | 17.56 | 木香、樟脑味 |
| 2,6-二叔丁基对甲酚 | 32.35 | 128-37-0 | ND | 0.74 | ND | ND | − |
| 对叔戊基苯酚 | 41.20 | 80-46-6 | ND | 1.35 | ND | 9.60 | 酚味、皮革味 |
| 2-乙酰基噻唑 | 24.92 | 24295-3-2 | ND | 1.51 | ND | ND | 烤肉、坚果香 |
| 2,6-二甲基吡嗪 | 16.47 | 108-50-9 | ND | 3.04 | ND | ND | 烘烤香、可可香 |
| 2,5-二甲基-3-乙基-吡嗪 | 19.90 | 13360-65-1 | ND | 3.73 | ND | ND | 烤面包、坚果香 |
), ArticleFig(id=1320166119026053341, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=表3, caption=
不同干燥方式扇贝挥发性物质组成及相对含量
, figureFileSmall=null, figureFileBig=null, tableContent=
| 分类 | 化合物名称 | 保留时间（min） | CAS号 | 相对含量% | 气味描述 |
|---|
| FS | ND | HAD | VD |
|---|
| 醇 | 1-辛烯-3-醇 | 20.21 | 3391-86-4 | 32.70 | 18.40 | 15.29 | 13.16 | 蘑菇香、泥土香 |
| 1-癸烯-3-醇 | 27.88 | 51100-54-0 | 1.22 | 1.61 | 0.61 | ND | 蘑菇香 |
| （Z）-2-辛烯-1-醇 | 24.70 | 26001-58-1 | ND | 1.29 | ND | ND | − |
| 2-丁基-1-辛醇 | 17.48 | 3913-02-8 | ND | ND | 0.55 | 0.68 | − |
| 1-壬醇 | 26.05 | 143-8-8 | ND | ND | 0.92 | ND | 玫瑰香、油脂香 |
| 1-戊醇 | 14.42 | 71-41-0 | ND | ND | 1.72 | ND | 面包香、果香 |
| 醛 | 辛醛 | 15.56 | 124-13-0 | 1.60 | 6.63 | 3.31 | ND | 甜橙、蜂蜜香 |
| 壬醛 | 18.67 | 124-19-6 | 5.76 | ND | 11.16 | 9.26 | 脂肪、花香 |
| 2-辛烯醛 | 19.45 | 2363-89-5 | 0.27 | ND | ND | ND | 肉香、脂肪香 |
| 癸醛 | 21.54 | 112-31-2 | 2.15 | 3.67 | 3.70 | 3.50 | 蜡香、柑橘香 |
| 苯甲醛 | 21.81 | 100-52-7 | 3.70 | 4.71 | 6.28 | 6.61 | 杏仁、坚果香 |
| 月桂醛 | 26.80 | 112-54-9 | 0.31 | ND | ND | ND | 腊香、皂香 |
| 庚醛 | 12.39 | 111-71-7 | ND | 3.38 | ND | ND | 甜杏、坚果香 |
| 酸 | 壬酸 | 37.70 | 112-5-0 | 0.59 | ND | 0.23 | ND | − |
| 乙酸 | 19.71 | 64-19-7 | ND | 4.98 | 0.42 | 0.89 | 醋味 |
| 癸酸 | 35.78 | 334-48-5 | ND | ND | 1.07 | ND | − |
| 肉豆蔻酸 | 41.01 | 544-63-8 | ND | ND | 3.88 | ND | − |
| 苯甲酸 | 46.74 | 65-85-0 | ND | ND | 5.14 | ND | − |
| 酮 | 3-辛酮 | 14.39 | 106-68-3 | 0.70 | ND | ND | ND | 土霉味，蘑菇香 |
| 1-辛烯-3-酮 | 15.76 | 4312-99-6 | 0.86 | ND | ND | ND | 土壤、蘑菇香 |
| 甲基庚烯酮 | 16.79 | 110-93-0 | 0.18 | 0.98 | 1.25 | 1.28 | 柑橘、柠檬香 |
| 2-壬酮 | 18.38 | 821-55-6 | 0.14 | 1.66 | 2.39 | ND | 脂香、奶油香 |
| 2-十一酮 | 24.04 | 112-12-9 | 0.46 | ND | 0.66 | ND | 蜡香、果香、脂肪香 |
| 香叶基丙酮 | 30.47 | 3796-70-1 | 0.57 | 0.35 | 0.94 | ND | 花香、果香、木香 |
| 2-乙基环戊酮 | 27.14 | 4971-18-0 | ND | 0.69 | ND | ND | 草本香 |
| 烃 | 二甲硫基甲烷 | 15.24 | 1618-26-4 | 0.46 | ND | ND | ND | 葱蒜、鲜芥菜味 |
| 戊基环丙烷 | 23.47 | 2511-91-3 | ND | 0.42 | ND | ND | − |
| 2,3,3-三甲基-辛烷 | 10.75 | 62016-30-2 | ND | 1.07 | 2.03 | ND | − |
| 2-溴十二烷 | 19.96 | 13187-99-0 | ND | 1.26 | 1.62 | 3.13 | − |
| 十七烷 | 24.51 | 629-78-7 | ND | 1.54 | ND | ND | − |
| 2-甲基-6-丙基-十二烷 | 12.10 | 55045-8-4 | ND | 3.58 | ND | ND | − |
| 十二烷 | 11.52 | 112-40-3 | ND | 4.04 | 8.51 | 15.05 | − |
| 十五烷 | 17.21 | 629-62-9 | ND | 4.70 | 2.68 | ND | − |
| 十四烷 | 19.19 | 629-59-4 | ND | 2.45 | 1.82 | 3.35 | − |
| 3-甲基十一烷 | 12.10 | 1002-43-3 | ND | ND | 2.61 | 4.95 | − |
| 2,6,11-三甲基-十二烷 | 21.95 | 629-62-9 | ND | ND | − | 1.86 | − |
| 3,5,5-三甲基-2-己烯 | 13.15 | 112-40-3 | 38.57 | 8.66 | 14.3 | 7.44 | − |
| 1-十二烯 | 17.47 | 112-41-4 | ND | 0.91 | ND | ND | − |
| 1-十五烯 | 23.02 | 13360-61-7 | ND | 1.32 | ND | ND | − |
| （Z，Z）-3,5-辛二烯 | 5.33 | 7348-80-3 | ND | ND | ND | 1.69 | − |
| 酯 | 己二酸二异丙酯 | 30.95 | 6938-94-9 | 0.54 | ND | ND | ND | − |
| 戊二醇二异丁酸酯 | 31.29 | 6846-50-0 | 0.62 | ND | ND | ND | − |
| 邻苯二甲酸二异丁酯 | 36.25 | 84-69-5 | 1.30 | ND | ND | ND | − |
| 邻苯二甲酸二丁酯 | 40.84 | 84-74-2 | 3.77 | 0.90 | 3.79 | ND | − |
| 2-甲基-3-氧代丁酸甲酯 | 26.43 | 17094-21-2 | ND | 1.61 | ND | ND | − |
| 己酸乙烯基酯 | 26.82 | 3050-69-9 | ND | 2.09 | ND | ND | − |
| 其他 | 苯酚 | 34.48 | 108-95-2 | 0.40 | ND | 0.19 | ND | 刺鼻、辛辣味 |
| 2,4-二叔丁基苯酚 | 39.79 | 96-76-4 | 3.14 | 2.59 | 2.94 | 17.56 | 木香、樟脑味 |
| 2,6-二叔丁基对甲酚 | 32.35 | 128-37-0 | ND | 0.74 | ND | ND | − |
| 对叔戊基苯酚 | 41.20 | 80-46-6 | ND | 1.35 | ND | 9.60 | 酚味、皮革味 |
| 2-乙酰基噻唑 | 24.92 | 24295-3-2 | ND | 1.51 | ND | ND | 烤肉、坚果香 |
| 2,6-二甲基吡嗪 | 16.47 | 108-50-9 | ND | 3.04 | ND | ND | 烘烤香、可可香 |
| 2,5-二甲基-3-乙基-吡嗪 | 19.90 | 13360-65-1 | ND | 3.73 | ND | ND | 烤面包、坚果香 |
), ArticleFig(id=1320166119105745118, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=EN, label=Table 4, caption=
Volatile flavor substances in scallop columns of different drying methods ROAV
, figureFileSmall=null, figureFileBig=null, tableContent=
| 名称 | 气味阈值（μg/kg） | 气味描述 | ROAV |
|---|
| FS | ND | HAD | VD |
|---|
| 庚醛 | 3 | 甜杏、坚果香 | − | 6.12 | − | − |
| 辛醛 | 0.7 | 甜橙、蜂蜜香 | 7.00 | 51.47 | 30.88 | − |
| 癸醛 | 0.1 | 蜡香、柑橘香、花香 | 65.81 | 199.44 | 241.99 | 265.96 |
| 苯甲醛 | 3 | 杏仁、坚果香 | 3.77 | 8.53 | 13.69 | 16.74 |
| 壬醛 | 1 | 柑橘、脂肪、花香 | 17.62 | − | 72.99 | 70.36 |
| 1-辛烯-3-酮 | 0.005 | 土壤、金属、蘑菇 | 523.27 | − | − | − |
| 香叶基丙酮 | 0.01 | 花香、果香、木香 | − | 190.20 | 614.78 | − |
| 2-壬酮 | 5 | 果香、甜香 | 0.09 | 1.80 | 3.13 | − |
| 二甲硫基甲烷 | 0.003 | 葱蒜、鲜芥菜味 | 468.94 | − | − | − |
| 1-辛烯-3-醇 | 1 | 蘑菇味、泥土味 | 100.00 | 100.00 | 100.00 | 100.00 |
), ArticleFig(id=1320166119181242591, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320166110457090183, language=CN, label=表4, caption=
不同干燥方式扇贝柱挥发性风味物质ROAV
, figureFileSmall=null, figureFileBig=null, tableContent=
| 名称 | 气味阈值（μg/kg） | 气味描述 | ROAV |
|---|
| FS | ND | HAD | VD |
|---|
| 庚醛 | 3 | 甜杏、坚果香 | − | 6.12 | − | − |
| 辛醛 | 0.7 | 甜橙、蜂蜜香 | 7.00 | 51.47 | 30.88 | − |
| 癸醛 | 0.1 | 蜡香、柑橘香、花香 | 65.81 | 199.44 | 241.99 | 265.96 |
| 苯甲醛 | 3 | 杏仁、坚果香 | 3.77 | 8.53 | 13.69 | 16.74 |
| 壬醛 | 1 | 柑橘、脂肪、花香 | 17.62 | − | 72.99 | 70.36 |
| 1-辛烯-3-酮 | 0.005 | 土壤、金属、蘑菇 | 523.27 | − | − | − |
| 香叶基丙酮 | 0.01 | 花香、果香、木香 | − | 190.20 | 614.78 | − |
| 2-壬酮 | 5 | 果香、甜香 | 0.09 | 1.80 | 3.13 | − |
| 二甲硫基甲烷 | 0.003 | 葱蒜、鲜芥菜味 | 468.94 | − | − | − |
| 1-辛烯-3-醇 | 1 | 蘑菇味、泥土味 | 100.00 | 100.00 | 100.00 | 100.00 |
)], attaches=null, journal=Journal(id=1260987317930967064, delFlag=0, nameCn=食品工业科技, nameEn=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, issn=1002-0306, eissn=null, cn=11-1759/TS, coden=null, periodic=3, language=CN, oaType=null, ccby=null, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=pHKBTDK6IiDT2yQZYevC/g==, journalPrice=null, startedYear=null, abbrevIsoEn=Science and Technology of Food Industry, journalRemark=null, publicationField=null, createdTime=1778572404609, updatedTime=1788949639446, createdBy=18614031015, updatedBy=13041195026, firstLetterCn=S, firstLetterEn=S, subjectCode=Agriculture, subjectName=null, subjectCodeEn=Agriculture, subjectNameEn=null, picCn=pHKBTDK6IiDT2yQZYevC/g==, picEn=k9cXIKW0r+dhvmYbf8WDQQ==, jcr=null, cjcr=null, exts=[JournalExt(id=1304512595617145106, language=CN, name=食品工业科技, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639467, updatedTime=1788949639467, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1304512595688448275, language=EN, name=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639484, updatedTime=1788949639484, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1260987677001138203, websiteList=[Website(id=1260990269093196609, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/CN, language=CN, createTime=1778573108218, createBy=18614031015, updateTime=1778573937722, updateBy=18614031015, name=食品工业科技-中文, tplId=1146099689490845704, title=食品工业科技, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993882188333840, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=articleTextType, value=kx, createTime=1778573969647, updateTime=1778573969647, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881970230029, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=banner, value=null, createTime=1778573969595, updateTime=1778573969595, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882259637011, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=grayFlag, value=0, createTime=1778573969664, updateTime=1778573969664, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881940869900, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573969588, updateTime=1778573969588, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882284802837, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=minRunFlag, value=0, createTime=1778573969670, updateTime=1778573969670, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882175750927, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic, createTime=1778573969644, updateTime=1778573969644, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882276414228, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=silenceFlag, value=0, createTime=1778573969668, updateTime=1778573969668, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882049921806, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1778573969614, updateTime=1778573969614, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882196722449, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeColor, value=null, createTime=1778573969649, updateTime=1778573969649, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882234471186, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeStyle, value=null, createTime=1778573969658, updateTime=1778573969658, creator=18614031015, updator=18614031015)]), Website(id=1260990269265163062, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/EN, language=EN, createTime=1778573108259, createBy=18614031015, updateTime=1778573934408, updateBy=18614031015, name=食品工业科技-英文, tplId=1146101810881728533, title=Science and Technology of Food Industry, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993842489246463, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=articleTextType, value=kx, createTime=1778573960182, updateTime=1778573960182, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842438914812, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=banner, value=null, createTime=1778573960170, updateTime=1778573960170, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842510217986, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=grayFlag, value=0, createTime=1778573960187, updateTime=1778573960187, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842430526203, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573960168, updateTime=1778573960168, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842531189508, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=minRunFlag, value=0, createTime=1778573960192, updateTime=1778573960192, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842476663550, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic, createTime=1778573960179, updateTime=1778573960179, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842522800899, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=silenceFlag, value=0, createTime=1778573960190, updateTime=1778573960190, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842447303421, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1778573960172, updateTime=1778573960172, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842497635072, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeColor, value=null, createTime=1778573960184, updateTime=1778573960184, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842506023681, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeStyle, value=null, createTime=1778573960186, updateTime=1778573960186, creator=18614031015, updator=18614031015)])], journalTitle=食品工业科技, weixinUrl=null, journalUrl=https://www.spgykj.com/, iacademicId=null, status=1, seqNo=null, journalTitleEn=Science and Technology of Food Industry, journalPhotoCn=pHKBTDK6IiDT2yQZYevC/g==, journalPhotoEn=k9cXIKW0r+dhvmYbf8WDQQ==, journalFirstLetter=S, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=, provinceCode=null, provinceName=null, collectFlag=false, interPubPlatform=, interPubPlatformUrl=null), detailUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/10.13386/j.issn1002-0306.2025070209, detailUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025070209, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/PDF/10.13386/j.issn1002-0306.2025070209, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/PDF/10.13386/j.issn1002-0306.2025070209, aliStartDate=0, aliEndDate=0, collectionFlag=false, citedCount=null, citedUrl=null, previewStatus=0, delFlag=0, hasFullText=1, orderTime=1784044800000, fullTextJson=null, articleText=null, reference=null)
PDF下载
全屏
115
54
关闭全屏
北京市海淀区学院南路86号
010-62662699（运营及技术支持）
qkjq@cast.org.cn
