Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments.

Pu, Dandan; Zhang, Yuyu; Zhang, Huiying; Sun, Baoguo; Ren, Fazheng; Chen, Haitao; Tang, Yizhuang

Pu, Dandan; Zhang, Yuyu; Zhang, Huiying; Sun, Baoguo; Ren, Fazheng; Chen, Haitao; Tang, Yizhuang.

Afiliação

Pu D; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Zhang Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Zhang H; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Sun B; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Ren F; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Chen H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Tang Y; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Foods ; 9(4)2020 Apr 02.

Article em En | MEDLINE | ID: mdl-32252248

Palavras-chave

aroma compounds; gas chromatographyolfactometry; recombination and omission test; traditional Hunan smoke-cured pork leg

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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