Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
Jie Shi, Yingqun Nian, Dandan Da, Xinglian Xu, Guanghong Zhou, Di Zhao, Chunbao Li
Topics & Concepts
Electronic noseChemistryFlavorHexanalAromaGas chromatography–mass spectrometryChromatographyFood scienceSolid-phase microextractionLinaloolMass spectrometryGas chromatographyEssential oilMaterials scienceNanotechnologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityAnalytical Chemistry and Chromatography