Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis-Reference-Cited by-同舟云学术

Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis

Published:2023-10 Issue: Volume:188 Page:115374
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ahamed Zubayed^ORCID,Seo Jin-kyu^ORCID,Eom Jeong-Uk^ORCID,Yang Han-Sul^ORCID

Funder

Ministry of Education, Science and Technology

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Formation and analysis of volatile and odor compounds in meat—a review;Bleicher;Molecules,2022

4. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees;Bueno;Food Chemistry,2019

5. Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry;Duan;LWT--Food Science and Technology,2015

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