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Combined approach identifies key aroma compounds in Zhoushan fish sauce, revealing masking and synergistic effects.
• 8 key odorants were identified in Zhoushan fish sauce using GC-MS, GC-E-nose, OAV, Aroma recombination and Omission experiments. • Masking effects were predominant (17/28 pairs) among key odorant mixtures. • Synergism was observed specifically among structurally analogous compounds.
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Wu et al. (2026) studied this question.
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