Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose

Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose

In order to study the effect of vacuum cooling on the volatile components of beef seasoned with soysauce, the volatile components of beef with and without vacuum cooling were qualitatively and quantitatively analyzed by HS-SPME-GC-MS (headspace solid phase microextraction-chromatography-mass spectro...

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Bibliographic Details
Main Authors: CAO Weifeng, ZHANG Yueyan, Qingru XIANG, FENG Tao
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
beef seasoned with soy sauce
flavor
headspace solid phase microextraction combined with gas chromatography-mass spectrometry (hs-spme-gc-ms)
gas chromatography-ion mobility spectrometry (gc-ims)
electronic nose (e-nose)
volatile compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080267

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080267

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