Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
Che Shen, Yun Cai, Xinnan Wu, Shengmei Gai, Bo Wang, Dengyong Liu
Topics & Concepts
Electronic noseChemometricsGas chromatography–mass spectrometryChemistryFlavorPartial least squares regressionElectronic tongueChromatographyMass spectrometryFood scienceArtificial intelligenceComputer scienceMachine learningTasteAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques