Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

The effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storag...

Cur síos iomlán

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Príomhchruthaitheoirí: Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao
Formáid: Alt
Teanga:English
Foilsithe / Cruthaithe: Tsinghua University Press 2021-05-01
Sraith:Food Science and Human Wellness
Ábhair:
Rochtain ar líne:http://www.sciencedirect.com/science/article/pii/S221345302100032X