Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

The study aimed to investigate the influence of seasoning formulations (SP<sub>1</sub>: water; SP<sub>2</sub>: water and salt; SP<sub>3</sub>: water, salt and spices; SP<sub>4</sub>: water, salt, spices and soy sauce; SP<sub>5</sub>: water,...

Full description

Bibliographic Details
Main Authors: Dong Han, Chun-Hui Zhang, Marie-Laure Fauconnier
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
stewed pork
seasoning formulations
volatile components
gas chromatography-mass spectrometry/olfactometry (GC-MS/O)
two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS)
principal component analysis (PCA)
Online Access:https://www.mdpi.com/2304-8158/10/1/83

Internet

https://www.mdpi.com/2304-8158/10/1/83

Similar Items