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

Hui Gong Zhen Yang Meng Liu Zhijia Shi Jiapeng Li Wenhua Chen Xiaoling Qiao

食品科学与人类健康(英文)2017，Vol.6Issue(3)：P.137-146,10.

食品科学与人类健康(英文)2017，Vol.6Issue(3)：P.137-146,10.DOI:10.1016/j.fshw.2017.07.001

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

Hui Gong ¹Zhen Yang ¹Meng Liu ¹Zhijia Shi ¹Jiapeng Li ¹Wenhua Chen ¹Xiaoling Qiao¹

作者信息

1. China Meat Research Centre,China Meat Processing and Engineering Center,No.70 Yangqiao,Fengtai Distinct,Beijing 100068,China
折叠

摘要

关键词

Beef flavor/Gas chromatography-mass spectrometry/Electronic nose/Thermal desorption system/Solid-phase microextraction

分类

化学化工

引用本文复制引用

Hui Gong,Zhen Yang,Meng Liu,Zhijia Shi,Jiapeng Li,Wenhua Chen,Xiaoling Qiao..Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection[J].食品科学与人类健康(英文),2017,6(3):P.137-146,10.

基金项目

This work was part of the project“Research and Development of Nutrition and Health Processing for Halal Beef and Muttons”,and was financially supported by Ningxia Hui Autonomous Region Technology R&D Support Program as well as the“13th Five-Year Plan”(No.2016YFD0400703)of National Key Research and Development Program of China. （No.2016YFD0400703）

食品科学与人类健康(英文)

ISSN：2097-0765

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