Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Food Chemistry - Tập 386 - Trang 132728 - 2022
Cong Li1,2,3, Sam Al-Dalali1,3, Zhouping Wang2, Baocai Xu1,3, Hui Zhou1,3,4
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
2School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
3China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, 230009, China
4Anhui Province Key Laboratory of Agricultural Products Processing, Hefei 230601, Anhui, China

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Food Chemistry

Tập 386

132728

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