Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose-Reference-Cited by-同舟云学术

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Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose

Published:2021-08-26 Issue:10 Volume:30 Page:1313-1319
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Wang-Hee,Oh Il-Nam,Choi Seunghyun,Park Jong-Tae

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-021-00969-x.pdf

Reference34 articles.

1. Afifi A, May S, Clark VA. Practical multivariate analysis. 6th ed. CRC Press, Boca Raton, FL, USA (2019)

2. Ampuero S, Bosset J. The electronic nose applied to dairy products: a review. Sensors and Actuators B: Chemical. 94: 1-12 (2003)

3. Blixt Y, Borch E. Using an electronic nose for determining the spoilage of vacuum-packaged beef. International Journal of Food Microbiology. 46: 123-134 (1999)

4. Cheigh HS, Park KY, Lee C. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Critical Reviews in Food Science and Nutrition. 34: 175-203 (1994)

5. Choi JY, Bang KH, Han KY, Noh BS. Discrimination analysis of the geographical origin of foods. Korean Journal of Food Science and Technology. 44: 503-525 (2012)

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3. Discrimination between Korean and Chinese Kimchi using inductively coupled plasma-optical emission spectroscopy and mass spectrometry: A multivariate analysis of Kimchi;Food Chemistry;2023-10

4. Applications, challenges and prospects of bionic nose in rapid perception of volatile organic compounds of food;Food Chemistry;2023-07

5. Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications;Fermentation;2022-06-26

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