Litcius/Paper detail

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin, Baohua Kong

2020Meat Science161 citationsDOI

Topics & Concepts

Electronic noseFlavourChemistryElectronic tongueFood scienceFermentationSensory analysisTasteLactic acidWater activityWater contentBacteriaBiologyGeneticsEngineeringGeotechnical engineeringNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFood Quality and Safety Studies
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue | Litcius