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Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM). Electronic nose and tongue revealed that the microwaving was superior in preserving the original olfactory and gustatory profiles of...

Täydet tiedot

Tallennettuna:
Päätekijät: Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Elsevier 2024-10-01
Sarja:Food Chemistry: X
Aiheet:
Ceramic-pot sealed meat
Prepared dishes
HS-GC-IMS
Reheating methods
Bionic sensory
Linkit:http://www.sciencedirect.com/science/article/pii/S2590157524005285
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