Identification of the main aroma compounds in Chinese local chicken high-quality meat-Reference-Cited by-同舟云学术

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Identification of the main aroma compounds in Chinese local chicken high-quality meat

Published:2021-10 Issue: Volume:359 Page:129930
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jin Yuxi,Cui Huanxian,Yuan Xiaoya,Liu Lu,Liu Xiaojing,Wang Yongli,Ding Jiqiang,Xiang Hai,Zhang Xinxiao,Liu Jianfeng,Li Hua,Zhao Guiping,Wen Jie

Funder

Earmarked Fund for Modern Agro-industry Technology Research System

The Agricultural Science and Technology Innovation Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Diagnosing gastrointestinal illnesses using fecal headspace volatile organic compounds;Chan;World Journal of Gastroenterology,2016

2. Evaluation of the perceptual interactions among aldehydes in a cheddar cheese matrix according to odor threshold and aroma intensity;Chen;Molecules,2020

3. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose;Chen;Food Research International,2018

4. Effect of drying methods on qualitative and quantitative properties of essential oil from the aerial parts of coriander;Ghasemi Pirbalouti;Journal of Applied Research on Medicinal & Aromatic Plants,2017

5. Biotechnological production of odor-active methyl-branched aldehydes by a novel α-dioxygenase from Crocosphaera subtropica;Hammer;Journal of Agriculture and Food Chemistry,2020

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