Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
Xiaoyu Yin, Yichao Lv, Rongxin Wen, Yan Wang, Qian Chen, Baohua Kong
Topics & Concepts
Electronic noseElectronic tongueChemistryFlavourFood scienceSolid-phase microextractionTasteGas chromatography–mass spectrometryChromatographyMass spectrometryBiologyNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology