Analysis of Odor Components in Salted Egg Yolk during Thermal Processing Using Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis
Odor compounds produced in salted egg yolk during thermal processing were identify by sensory evaluation and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis such as hierarchical cluster analysis (HCA), orthogonal partial least squares-discriminant analysi...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-037.pdf |