Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets

Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets

To investigate the effects of high-temperature steam sterilization (121, 126, and 134 ℃) on volatile components and aroma characteristics of Gushi goose nuggets: A characteristic Xinyang tourism food product, sensory evaluation coupled with headspace solid-phase microextraction gas chromatography-ma...

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Bibliographic Details
Main Authors: Yang YU, Zhou ZHOU, Meng CAO, Junyue HE, Ying ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
gushi goose nuggets
high-temperature steam sterilization temperatures
flavor substances
partial least squares discriminant analysis
relative odor activity value
principal component analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020050
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020050

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