Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose
Xiaoyu Yin, Rongxin Wen, Fangda Sun, Yan Wang, Baohua Kong, Qian Chen
Topics & Concepts
Electronic noseChemistryGas chromatography–mass spectrometryFood scienceSolid-phase microextractionOdorChromatographyWoodchipsMass spectrometryPulp and paper industryBiologyOrganic chemistryEngineeringNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis