Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein

•Crayfish taste measured by E-tongue was changed by dietary protein sources.•Animal protein increased the flesh IMP level of crayfish more than plant protein.•The volatiles of crayfish muscle were identified by GC–IMS.•The volatiles in the muscle were improved as crayfish fed with animal protein. Th...

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Veröffentlicht in:	Food chemistry 2022-03, Vol.373 (Pt B), p.131453-131453, Article 131453
Hauptverfasser:	Xu, Xiaodi, Sun, Cunxin, Liu, Bo, Zhou, Qunlan, Xu, Pao, Liu, Mingyang, Wang, Aimin, Tian, Hongyan, Luo, Weizhu, Jiang, Qing
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Astacoidea Electronic Nose Gas Chromatography-Mass Spectrometry Nucleotide Plant Proteins Protein sources Red swamp crayfish Taste Taste flavor Volatile compounds Volatile Organic Compounds - analysis
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