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Journal of Agriculture ›› 2018, Vol. 8 ›› Issue (11): 62-67.doi: 10.11923/j.issn.2095-4050.cjas17090010

Special Issue: 水产渔业

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Research Progress of Flavor Chemistry of Aquatic Products Based on SPME Technology

  

  • Received:2017-09-19 Revised:2018-03-16 Accepted:2018-03-23 Online:2018-11-22 Published:2018-11-22

Abstract: This review summarizes the establishment and application of SPME methods in flavor chemistry research at home and abroad. The analysis shows that the SPME technology has a good effect on the extraction of volatile substances in aquatic products. Based on the existing research, some suggestions are put forward, such as optimizing the stirring rate and developing specific SPME coating. The article provides a reference for readers interested in further understanding of this technology and applied it to the study of flavor chemistry in aquatic products.