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Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue

In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared steamed pork with preserved vegetable were qu...

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Hlavní autoři: Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU
Médium: Artigo
Jazyk:Chinês
Vydáno: The editorial department of Science and Technology of Food Industry 2024-11-01
Edice:Shipin gongye ke-ji
Témata:
pre-prepared steamed pork with preserved vegetable
hs-spme-gc-ms
electronic tongue
oav
key flavor
warmed-over flavor
On-line přístup:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110208
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