Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones,...

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Detalles Bibliográficos
Autores principales: Zhan, Feili, Sun, Lingxia, Zhao, Gaiming, Li, Miaoyun, Zhu, Chaozhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998006/
https://www.ncbi.nlm.nih.gov/pubmed/35407050
http://dx.doi.org/10.3390/foods11070963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998006/
https://www.ncbi.nlm.nih.gov/pubmed/35407050
http://dx.doi.org/10.3390/foods11070963

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