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 during Processing
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Publisher
Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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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...
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Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing
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TN_cdi_doaj_primary_oai_doaj_org_article_1db62c591d3c4a26b26032c2fc55657c
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1db62c591d3c4a26b26032c2fc55657c
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11070963
