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Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna
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DOI：10.1016/j.crfs.2026.101508.png)
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Abstract
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• Transient High Temperature Treatment (THTT) enhanced the flavor of dried Tuna samples. • 61 and 89 volatile compounds were identified in dried tuna using GC–IMS and GC–O-MS, respectively. • 29 key differential volatile compounds were screened by combined VIP and ROAV analysis. • Nucleotides and free amino acids (FAAs) improved the flavor of dried tuna samples in a synergistic manner.
Keywords:
Transient high temperature technology
Thunnus obesus
GC-O-MS
GC-IMS
5′-nucleotides
Free amino acids
Flavour chemistry
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