Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
Yue Kong, Zenan Wu, Yanhui Li, Zimeng Kang, Lu Wang, Fengying Xie, Dianyu Yu
Topics & Concepts
HexanalChemistryFlavorElectronic noseSoy proteinFood scienceChromatographyMaterials scienceNanotechnologyMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProteins in Food Systems