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...
Main Authors: | CAO Weifeng, ZHANG Yueyan, Qingru XIANG, FENG Tao |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080267 |
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