Effects of Different Deodorization Methods on Volatile Flavor Compounds in Chicken Liver

Effects of Different Deodorization Methods on Volatile Flavor Compounds in Chicken Liver

To investigate the changes of flavor compounds of chicken liver by different deodorization methods, the volatile flavor compounds of raw and cooked chicken liver samples were analyzed by sensory evaluation, electronic nose and headspace-solid phase microextraction-gas chromatography-mass spectrometr...

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Bibliographic Details
Main Authors: Zeqi LIU, Weifeng JIANG, Yitong DENG, Zhiqian LIANG, Baixi CHEN, Rongjie TAN, Shaozong WU, Xianjun ZENG, Hua ZHENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-07-01
Series:Shipin gongye ke-ji
Subjects:
chicken liver
deodorization
electronic nose
headspace-solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms)
analysis of flavor compound
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100084

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100084

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