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Metabolomic Characterisation and Key Flavour Profiles of Prawn, Scallop, Squid, Barramundi, Salmon, Snapper, and Tuna

https://doi.org/10.2139/ssrn.4882545
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Proposed minimum reporting standards for chemical analysis
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Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei)
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Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
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Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
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Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
inferredcites →https://doi.org/10.1016/j.foodres.2013.07.066openalex-snapshot
Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction
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Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass
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Comparison of amino acid, 5′-nucleotide and lipid metabolism of oysters (Crassostrea gigas Thunberg) captured in different seasons
inferredcites →https://doi.org/10.1016/j.jfca.2023.105302openalex-snapshot
Development and validation of a HILIC-MS/MS method for simultaneous quantitative of taste-active compounds in foods
inferredcites →https://doi.org/10.1016/j.lwt.2014.02.010openalex-snapshot
Characterisation of the key odorants in a squid broth (Illex argentinus)
inferredcites →https://doi.org/10.1016/j.lwt.2023.115652openalex-snapshot
Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei
inferredcites →https://doi.org/10.1016/s0950-3293(02)00128-3openalex-snapshot
The taste of calcium and magnesium salts and anionic modifications
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Think Negative: Finding the Best Electrospray Ionization/MS Mode for Your Analyte
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Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems
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Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis
inferredcites →https://doi.org/10.1021/acs.jafc.7b00636openalex-snapshot
Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments
inferredcites →https://doi.org/10.1021/jf00057a022openalex-snapshot
Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis
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Seasonal Distribution of Bromophenols in Selected Hong Kong Seafood
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Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.)
inferredcites →https://doi.org/10.1021/jf0625611openalex-snapshot
Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon (Salmo salar)
inferredcites →https://doi.org/10.1021/jf302882fopenalex-snapshot
Improved Method for the Extraction and Determination of Bromophenols in Seafoods by High-Performance Liquid Chromatography with Fluorescence Detection
inferredcites →https://doi.org/10.1021/jf9507203openalex-snapshot
Changes in the Odorants of Boiled Salmon and Cod As Affected by the Storage of the Raw Material
inferredcites →https://doi.org/10.1021/jf970363ropenalex-snapshot
Distribution of Bromophenols in Australian Wild-Harvested and Cultivated Prawns (Shrimp)
inferredcites →https://doi.org/10.1080/08974438.2020.1860855openalex-snapshot
Toward a Quality Framework: Exploring Consumer Perceptions of Barramundi
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Metabolism of L-Histidine, Carnosine, and Anserine in Skipjack Tuna
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Indole production by the tryptophanase TnaA in Escherichia coli is determined by the amount of exogenous tryptophan
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Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino Acids
inferredcites →https://doi.org/10.1111/jfpp.14111openalex-snapshot
Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )
inferredcites →https://doi.org/10.1111/raq.12657openalex-snapshot
Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals
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Climate-driven changes to taste and aroma determining metabolites in an economically valuable portunid (Portunus armatus) have implications for future harvesting
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Matrix Selection for the Visualization of Small Molecules and Lipids in Brain Tumors Using Untargeted MALDI-TOF Mass Spectrometry Imaging
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The State of World Fisheries and Aquaculture 2022
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