Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography...

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Detalles Bibliográficos
Autores principales: Han, Dong, Mi, Si, Zhang, Chun-Hui, Li, Juan, Song, Huan-Lu, Fauconnier, Marie-Laure, Tyteca, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479604/
https://www.ncbi.nlm.nih.gov/pubmed/30970544
http://dx.doi.org/10.3390/molecules24071385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479604/
https://www.ncbi.nlm.nih.gov/pubmed/30970544
http://dx.doi.org/10.3390/molecules24071385

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