Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
Wensheng Yao, Yingxuan Cai, Dengyong Liu, Yu Chen, Jianrong Li, Mingcheng Zhang, Na Chen, Hao Zhang
Topics & Concepts
ChemistryNonanalFlavorBenzaldehydeIon-mobility spectrometryChromatographyHeptanalFuranMass spectrometryGas chromatography–mass spectrometryAcetaldehydeEthyl acetateEthanolFood scienceOrganic chemistryAldehydeCatalysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnalytical Chemistry and Chromatography