- Article
Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry
- Tianyu Chen,
- Yong Xue,
- Chunsheng Li,
- Yongqiang Zhao,
- Hui Huang,
- Yang Feng,
- Huan Xiang and
- Shengjun Chen
Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied by quantitative gas chromatography–ion mobility spectrometry, fo...

