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Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken du...

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken du...

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1db62c591d3c4a26b26032c2fc55657c

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

About this item

Full title

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

Publisher

Switzerland: MDPI AG

Journal title

Foods, 2022-03, Vol.11 (7), p.963

Language

English

Formats

Publication information

Publisher

Switzerland: MDPI AG

More information

Scope and Contents

Contents

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, heterocyclics, esters, acids and phenols; among t...

Alternative Titles

Full title

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

Authors, Artists and Contributors

Identifiers

Primary Identifiers

Record Identifier

TN_cdi_doaj_primary_oai_doaj_org_article_1db62c591d3c4a26b26032c2fc55657c

Permalink

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1db62c591d3c4a26b26032c2fc55657c

Other Identifiers

ISSN

2304-8158

E-ISSN

2304-8158

DOI

10.3390/foods11070963

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