The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles we...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2024-04-01
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| Colección: | Foods |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2304-8158/13/8/1260 |
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