Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach
Ying Liu, Xin Liu, Ying Gao, Shijian Dong, Xiaole Xiang, Lulu Ma, Shugang Li
Topics & Concepts
FlavorOctanalChemistryElectronic noseOdorAromaFood scienceSensory analysisGas chromatographySolid-phase microextractionMass spectrometryChromatographyGas chromatography–mass spectrometryOrganic chemistryHexanalMaterials scienceNanotechnologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques