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Updated: Sep 19, 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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养策略如何影响有机新鲜猪肉的芳香挥发性化合物特征和感官特性?

Chloé Van Baelen1, Lucile Montagne1, Mohammed Gagaoua1

  • 1PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.

Meat science
|June 6, 2025
PubMed
概括

与控制养的猪相比,养高纤维,富含omega-3料 (Bio+) 的有机猪具有更强烈的红肉颜色,但香味持久性较小. 这种养策略影响了感官特征,但没有改变有机猪肉的质地,气味或风味.

关键词:
料的组成 料的组成在 GC-MS SPME 中使用.肉的质量 肉的质量没有割的猪.感官分析是一种感官分析.挥发性化合物 挥发性化合物

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