Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total...

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Bibliographic Details
Main Authors: Xinfu Li, Jiancai Zhu, Cong Li, Hua Ye, Zhouping Wang, Xiang Wu, Baocai Xu
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Molecules
Subjects:
smoked bacon
volatile compounds
SPME-GC-MS
electronic nose
biogenic amines
partial least squares regression
Online Access:https://www.mdpi.com/1420-3049/23/12/3286

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