Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS

With the aim to study the flavor characteristics of Ningxiang pigs (NX), Duroc (DC) pigs, and their crosses (Duroc × Ningxiang, DN), electronic nose and gas chromatography–mass spectrometry analysis were used to detect the volatile flavor substances in NX, DC, and DN (<i>n</i> = 34 pigs per populati...

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Autores principales:	Bangqiang Zhu, Hu Gao, Fang Yang, Yiyang Li, Qiaoyue Yang, Yinchang Liao, Haimin Guo, Kang Xu, Zhiqiang Tang, Ning Gao, Yuebo Zhang, Jun He
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2023-03-01
Colección:	Foods
Materias:	volatile flavor compounds tetradecanal GC-MS Ningxiang pig Duroc
Acceso en línea:	https://www.mdpi.com/2304-8158/12/5/1059
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