Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy
The volatile organic compounds (VOCs) in different processing stages of dried pork slices (DPS) were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), which was used to construct the GC-IMS odor fingerprint spectrometry. The VOCs of raw meat, mixed meat, cured meat, semi-finished me...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1752805 |