Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the...

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Detalles Bibliográficos
Autores principales: Yao, Wensheng, Cai, Yingxuan, Liu, Dengyong, Zhao, Zhinan, Zhang, Zhenghao, Ma, Shuangyu, Zhang, Mingcheng, Zhang, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7704952/
https://www.ncbi.nlm.nih.gov/pubmed/33248636
http://dx.doi.org/10.1016/j.psj.2020.09.011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7704952/
https://www.ncbi.nlm.nih.gov/pubmed/33248636
http://dx.doi.org/10.1016/j.psj.2020.09.011

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