Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
Ping Li, Hui Zhou, Zhiqi Wang, Sam Al‐Dalali, Wen Nie, Feiran Xu, Cong Li, Peijun Li, Kezhou Cai, Baocai Xu
Topics & Concepts
ChemistryFlavorAromaChromatographyGas chromatography–mass spectrometryMass spectrometryGas chromatographyIon-mobility spectrometryFuranOrganic chemistryFood scienceMeat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animals