Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
Rongxin Wen, Baohua Kong, Xiaoyu Yin, Huan Zhang, Qian Chen
Topics & Concepts
Pediococcus acidilacticiOctanalFood scienceChemistryElectronic noseLactic acidLactobacillus plantarumChromatographyHexanalBacteriaGas chromatography–mass spectrometryNonanalMass spectrometryBiologyGeneticsNeuroscienceMeat and Animal Product QualityFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques