Identification of Characteristic Odorants in Duck Meat by Headspace-Gas Chromatography-Ion Mobility Spectrometry

The characteristic odorants in duck breast, leg and clavicle meat cooked at 60 and 90 ℃ were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and were identified by sensory evaluation, electronic nose measurement and flavor substance evaluation. The results showed that...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	ZHAO Gaiming, WANG Sen, ZHU Chaozhi, SUN Lingxia, WANG Zhuangzhuang, WANG Xinghui, XIE Wei
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-02-01
Subjects:	duck meat; sensory odor evaluation; electronic nose; headspace-gas chromatography-ion mobility spectrometry; relative odor activity value; characteristic odorants
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-033.pdf