Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose
Author:
Affiliation:
1. China Meat Research Center Beijing China
2. Shimadzu Enterprise Management (China) Co., Ltd Beijing China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16059
Reference50 articles.
1. Detectable Odor Thresholds of Selected Lipid Oxidation Compounds in a Meat Model System
2. Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia
3. 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
4. DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART I. IN PORCINE MEAT
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