Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics-Reference-Cited by-同舟云学术

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Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

Published:2024-10 Issue: Volume:23 Page:101640
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ping Chunyuan,Liu Yuanqi,Bi Jicai,Cai Xuemei,Li Xiang,Qiao Mingfeng

Publisher

Elsevier BV

Reference56 articles.

1. Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability;Ambros;Innovative Food Science & Emerging Technologies,2018

2. Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods;Ang;Journal of Food Science,1990

3. The multisensory perception of flavor;Auvray;Consciousness and Cognition,2008

4. Glutamate and the UMAMI taste: Sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years;Bellisle;Neuroscience & Biobehavioral Reviews,1999

5. Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization;Bi;International Journal of Gastronomy and Food Science,2024

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