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Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Xiangxiang Sun1, Yumei Yu2, Zhenyu Wang2

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food Chemistry
|March 31, 2024
PubMed

Keywords:
AldehydesAromaBraised chickenCorrelation analysisElectronic noseLipidomics

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