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Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS

Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivariate statistical analyses of the volatile compounds...

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Hoofdauteurs: Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
Formaat: Artigo
Taal:Chinês
Gepubliceerd in: The editorial department of Science and Technology of Food Industry 2024-07-01
Reeks:Shipin gongye ke-ji
Onderwerpen:
pork
cooking methods
gas-ion mobility spectroscopy
volatile flavor compounds
orthogonal partial least squares
Online toegang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080228
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