Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology

Analysis of Volatile Flavor Characteristics of Different Types of Air-dried Jerky Based on Electronic Nose Combined with HS-GC-IMS Technology

To investigate the flavor composition and characteristics of air-dried jerkies that are confused and difficult to distinguish with naked eye on the market, electronic nose (E-Nose) combined with headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the flavor profile...

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Bibliographic Details
Main Authors: Yuanxi HAN, Siyuan JIANG, Erhao ZHANG, Zhendong LIU, Bei XUE, Liang LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
air-dried meat jerky
headspace-gas chromatography-ion mobility spectrometry
volatile compounds
flavor profile
classification
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070090
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