Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose

This research utilized gas chromatography–mass spectrometry (GC–MS), electronic tongue (E-tongue), electronic nose (E-nose), and sensory analysis to investigate the flavor profiles of beef jerky from four specific regions of China: Xinjiang, Tibet, Sichuan, and Inner Mongolia. Physical analysis reve...

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Bibliographic Details
Main Authors: Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Beef jerky
Flavor characteristics
Sensory attributes
Correlation analysis
Heatmap cluster analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000926
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