Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying

<b>Objective:</b> This study aimed to improve the flavor of Cantonese sausage and innovate the product. <b>Methods:</b> The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and th...

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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: NIE Xin, CHEN Hongfan, MAO Jingjing, LIU Dayu, ZHAO Zhiping, SHEN Caihong
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-01-01
Subjects:
cantonese sausage
sauce-flavor baijiu
air drying
volatile flavor
gas chromatography-mass spectrometry
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20231202

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20231202

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