Exploration of the Evolution of Flavor Profiles in Ham Sausage during Storage Based on GC-MS, Electronic Nose and Electronic Tongue
This study aimed to comprehensively analyze the changes in flavor characteristics of ham sausage during storage from the perspectives of aroma and taste. The changes in aroma were investigated by gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) combined with the detection of...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060101 |
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