Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatography...

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Bibliographic Details
Main Authors: Dong Han, Si Mi, Chun-Hui Zhang, Juan Li, Huan-Lu Song, Marie-Laure Fauconnier, Eva Tyteca
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
characterization
discrimination
Chinese marinated pork hocks
odour activity value
key odour-active compounds
potential flavour markers
Online Access:https://www.mdpi.com/1420-3049/24/7/1385

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