Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue

Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue

The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied amino acids present, with the taste active values...

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Bibliographic Details
Main Authors: Jia Chen, Xuemei Cai, Junliang Liu, Can Yuan, Yuwen Yi, Mingfeng Qiao
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Heliyon
Subjects:
Yu-shiang shredded pork
Ingredients
Flavor
Molecular senses
Intelligent senses
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024075170

Internet

http://www.sciencedirect.com/science/article/pii/S2405844024075170

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