Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS

Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS

The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results showed t...

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Bibliographic Details
Main Authors: Yuanfang Xu, Xiaoyu Wang, Qingxiu Mao, Qiling Zhang, Yiji Zhou, Gaoliu Huang, Lu Liu, Qing Yang, Yong Zhang, Feng Guo, Chao Deng, Meijuan Yu, Mengyun Ouyang, Ling Peng, Jianhui Wang, Wenge Li
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Prepared soft-shelled turtle dishes
Different pretreatment
Irradiation
Electronic nose
Electronic tongue
HS-SPME-GC–MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001993
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