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Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O

Juan Li, Yuxia Xu, Wenbin Du, Linxi Jin, Peifang Ren, Fang Ren, Jian Chun Xie

2022Journal of Food Composition and Analysis61 citationsDOI

Topics & Concepts

AromaChemistryHexanalOctanalHeptanalGas chromatography–mass spectrometryFood scienceChromatographyNonanalMaillard reactionSolid-phase microextractionMass spectrometryBiochemistryAldehydeCatalysisMeat and Animal Product QualityFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies
Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O | Litcius