Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork

This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dors...

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Detalles Bibliográficos
Autores principales: Gao, Hu, Yang, Fang, Zhu, Bangqiang, Yin, Shishu, Fu, Yawei, Li, Yiyang, Liao, Yinchang, Kang, Meng, Zhang, Yuebo, He, Jun, Yin, Yulong, Xu, Kang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857953/
https://www.ncbi.nlm.nih.gov/pubmed/36673389
http://dx.doi.org/10.3390/foods12020297

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857953/
https://www.ncbi.nlm.nih.gov/pubmed/36673389
http://dx.doi.org/10.3390/foods12020297

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