Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS

Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS

The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headsp...

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Bibliographic Details
Main Authors: Zijiang Yang, Ying He, Guozhou Liao, Xilin Ding, Donglin Lü, Lihong Zhang, Mei Tian, Changrong Ge, Guiying Wang
Format: Article
Language:English
Published: Tsinghua University Press 2023-06-01
Series:Food Science of Animal Products
Subjects:
yunnan dry-cured ham
volatile compounds
headspace-gas chromatography-ion mobility spectrometry
headspace solid-phase microextraction-gas chromatography-mass spectrometry
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2023.9240022

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https://www.sciopen.com/article/10.26599/FSAP.2023.9240022

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