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Updated: Jul 23, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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在储存期间使用HiSorb-TD-GC-MS和E-Nose的冷藏羊肉中的挥发性化合物的表征和区分

Ningxia Bu1, Qi Yang2, Juan Chen2

  • 1College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China.

Molecules (Basel, Switzerland)
|July 14, 2023
PubMed
概括

这项研究确定了冷的羊肉中的关键挥发性化合物,以确定肉质和保质期. 使用气体染色学-质谱学和电子鼻子技术的分析协议有效地区分了存储阶段.

关键词:
电子鼻子 (E-nose) 是一个电子鼻子.这就是HiSorb-TD-GC-MS.冷的唐羊肉 (TAN) 肉歧视是一种歧视.挥发性化合物 挥发性化合物

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