Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were ident...

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Bibliographic Details
Main Authors: Hui Gong, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, Xiaoling Qiao
Format: Article
Language:English
Published: Tsinghua University Press 2017-09-01
Series:Food Science and Human Wellness
Subjects:
Beef flavor
Gas chromatography–mass spectrometry
Electronic nose
Thermal desorption system
Solid-phase microextraction
Online Access:http://www.sciencedirect.com/science/article/pii/S221345301630146X
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