Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments-Reference-Cited by-同舟云学术

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Published:2019-05-02 Issue:20 Volume:67 Page:5847-5856
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Huan¹,Wang Zhenyu¹,Zhang Dequan¹^ORCID,Shen Qingwu²^ORCID,Pan Teng¹,Hui Teng¹,Ma Jianrong¹

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China

2. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China

Funder

National Key R&D Program of China

National Agricultural Science and Technology Innovation Program (meat science and nutrition)

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01564

Reference46 articles.

1. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment