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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Detalles Bibliográficos
Autores principales: Pu, Dandan, Zhang, Yuyu, Zhang, Huiying, Sun, Baoguo, Ren, Fazheng, Chen, Haitao, Tang, Yizhuang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231236/
https://www.ncbi.nlm.nih.gov/pubmed/32252248
http://dx.doi.org/10.3390/foods9040413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231236/
https://www.ncbi.nlm.nih.gov/pubmed/32252248
http://dx.doi.org/10.3390/foods9040413

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