氧化三甲胺
Trimethylamine oxide
涩味 Astringent, 鲜味 Umami, 甜味 Sweet
雪蟹肉 Boiled Snow Crab Meat,
外部链接(如物理性质、GC图等)
Hayashi, T.; Yamaguchi, K.; Konosu, S., Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat. Journal of Food Science 1981, 46 (2), 479-483. DOI: https://doi.org/10.1111/j.1365-2621.1981.tb04890.x.
秦晓. 养殖暗纹东方鲀风味物质鉴定分析. 硕士, 上海海洋大学, 2015.
Shirai, T.; Kikuchi, N.; Matsuo, S.; Uchida, S.; Inada, H.; Suzuki, T.; Hirano, T., Taste Components of Boreo Pacific Gonate Squid Gonatopsis borealis. Fisheries science 1997, 63 (5), 772-778. DOI: 10.2331/fishsci.63.772.
