Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken
Yuan Xu, Yan Ping Chen, Shaolin Deng, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu
Topics & Concepts
Electronic noseFlavorSensory systemFood scienceSensory analysisChemistryPsychologyCognitive psychologyNeuroscienceAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques