Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs),...

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Detalles Bibliográficos
Autores principales: Zhang, Jian, Zhang, Wangang, Zhou, Lei, Zhang, Ruyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8556651/
https://www.ncbi.nlm.nih.gov/pubmed/34710808
http://dx.doi.org/10.1016/j.ultsonch.2021.105807

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8556651/
https://www.ncbi.nlm.nih.gov/pubmed/34710808
http://dx.doi.org/10.1016/j.ultsonch.2021.105807

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