Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
X. Sun, Yumei Yu, Zhenyu Wang, Kumayl Hassan Akhtar, Ahmed S.M. Saleh, Wenhao Li, Dequan Zhang
Topics & Concepts
NonanalOctanalHexanalChemistryChromatographyFlavorAromaElectronic noseGas chromatography–mass spectrometryHeptanalLipidomeFood scienceMass spectrometryLipidomicsOrganic chemistryBiochemistryAldehydeBiologyCatalysisNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology