of the present study is to investigate the effects of Monascusfermentation on thearoma pattern of
semi-dried grass carp. Semi-dried fish was fermented using Monascus purpureusGDMCC3.439. The volatile
flavor substances present in fresh fish, semi-dry fish and Monascus fermented semi-dried fish were compared by simultaneous distillation and
extraction combined with gas chromatograph-mass spectrometer (GC-MS). The results
showed that alcohols, aldehydes and ketones were the main components of the
flavor of the unfermented and fermented semi-dried grass crap.Monascusfermentation could
significantly affect the volatile flavor substances of semi-dried grass carp.
Moreover, the processing of semi-dried fish fermented by Monascus could not only effectively improve the fishy smell of fresh fish, but
also make up for the defect of thepickled flavor of semi-dried fish. Eighteen of themain volatile components
in semi-dried fish
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