Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the...

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Автори:	Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Yizhuang Tang
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2020-04-01
Серія:	Foods
Предмети:	traditional Hunan smoke-cured pork leg gas chromatography–olfactometry aroma compounds recombination and omission test
Онлайн доступ:	https://www.mdpi.com/2304-8158/9/4/413
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