Discrimination of Tibetan Pork by Geographical Location using the Volatile Organic Compound (VOC) Composition by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS)
Author:
Affiliation:
1. School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
2. Deyang Food and Drug Inspection and Testing Center, Deyang, China
Funder
Applied Basic Research Program of Science and Technology Department of Sichuan Province
Publisher
Informa UK Limited
Subject
Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00032719.2023.2184827
Reference32 articles.
1. Identification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays
2. Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices
3. Headspace solid-phase microextraction for wine volatile analysis
4. The Importance of Palmitoleic Acid to Adipocyte Insulin Resistance and Whole-Body Insulin Sensitivity in Type 1 Diabetes
5. Comparison of shelf life of vacuum-packed pork and beef
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1. Volatilomics as a tool to ascertain food adulteration, authenticity, and origin;Comprehensive Reviews in Food Science and Food Safety;2024-06-12
2. Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork;Food Chemistry;2023-11
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