Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS

Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS

Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken...

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Bibliographic Details
Main Authors: Ying Xu, Yueyan Zhang, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Chuang Yu, Qian Liu, Jun Lu, Tao Feng
Format: Article
Language:English
Published: KeAi Communications Co. Ltd. 2025-11-01
Series:Journal of Future Foods
Subjects:
Electronic beam irradiation
Chicken breast
Volatile compound
Headspace solid phase microextraction-gas chromatography-mass spectrometry
Gas chromatography-ion mobility spectrometry
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2772566924000910
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http://www.sciencedirect.com/science/article/pii/S2772566924000910

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