Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry

Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and ar...

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Bibliographic Details
Main Authors: Shiqing Song, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia, Tao Feng
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Foods
Subjects:
braised pork
braised sauce
aroma compounds
aroma extract dilution analysis
odor activity value
Online Access:http://www.mdpi.com/2304-8158/8/3/87

Internet

http://www.mdpi.com/2304-8158/8/3/87

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