Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy

Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy

The volatile organic compounds (VOCs) in different processing stages of dried pork slices (DPS) were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), which was used to construct the GC-IMS odor fingerprint spectrometry. The VOCs of raw meat, mixed meat, cured meat, semi-finished me...

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Bibliographic Details
Main Authors:	Mingjie Chen, Tong Chen, Xingpu Qi, Daoli Lu, Bin Chen
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2020-01-01
Series:	CyTA - Journal of Food
Subjects:	gas chromatography-ion mobility spectrometry (gc-ims) dried pork slice (dps) volatile organic compounds (vocs)
Online Access:	http://dx.doi.org/10.1080/19476337.2020.1752805

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