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Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy

This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The resul...

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Principais autores: Haibin Yuan, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, Jing Deng
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-03-01
Serier:Molecules
Fag:
sauced pork
volatile compounds
orthogonal partial least squares discriminant analysis
electronic nose
electronic tongue
classification
Online adgang:https://www.mdpi.com/1420-3049/29/7/1542
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