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Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Cong Li, Sam Al‐Dalali, Zhouping Wang, Baocai Xu, Hui Zhou

2022Food Chemistry181 citationsDOI

Topics & Concepts

OctanalDecanalNonanalChemistryAromaHexanalHeptanalFlavorGas chromatography–mass spectrometryChromatographyOdorLimoneneFood scienceMass spectrometryOrganic chemistryAldehydeEssential oilCatalysisAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose | Litcius