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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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Haibin Yuan, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, Jing Deng
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2024-03-01
Цуврал:	Molecules
Нөхцлүүд:	sauced pork volatile compounds orthogonal partial least squares discriminant analysis electronic nose electronic tongue classification
Онлайн хандалт:	https://www.mdpi.com/1420-3049/29/7/1542
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!