Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS

Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS

As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study, four muscles of Duroc × (Landrace × Yorkshire) pigs (loin, ham, shoulder and belly) we...

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Bibliographic Details
Main Authors: Shengnan Duan, Xiaoyan Tang, Wusun Li, Xinyuan Huang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Molecules
Subjects:
gas chromatography-ion mobility spectrometry (GC-IMS)
volatile organic compounds (VOCs)
principal component analysis (PCA)
partial least squares-discriminant analysis (PLS-DA)
Online Access:https://www.mdpi.com/1420-3049/28/4/1726

Internet

https://www.mdpi.com/1420-3049/28/4/1726

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