Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection
In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were ident...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2017-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345301630146X |
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