Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
Authors
Keywords
Bacon, Flavor characteristic, Smoking, Woodchips, Volatile compound
Journal
MEAT SCIENCE
Volume 182, Issue -, Pages 108626
Publisher
Elsevier BV
Online
2021-07-14
DOI
10.1016/j.meatsci.2021.108626
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose
- (2021) Xiaoyu Yin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
- (2020) Jie Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing
- (2020) Weihang Wu et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses
- (2020) Yueqi Wang et al. FOOD CHEMISTRY
- The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
- (2020) Yingying Hu et al. FOOD MICROBIOLOGY
- Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
- (2020) Qian Chen et al. MEAT SCIENCE
- Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS
- (2020) Lang Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
- (2019) Jiahui Zhang et al. FOOD RESEARCH INTERNATIONAL
- Flavor characteristics of shrimp sauces with different fermentation and storage time
- (2019) Wenhui Zhu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
- (2019) Erick Saldaña et al. MEAT SCIENCE
- Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
- (2019) Rongxin Wen et al. MEAT SCIENCE
- Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue
- (2019) Danshi Zhu et al. SCIENTIA HORTICULTURAE
- Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
- (2018) Sandra Petričević et al. MEAT SCIENCE
- Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
- (2018) Erick Saldaña et al. MEAT SCIENCE
- The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics
- (2018) T. Sivendiran et al. MEAT SCIENCE
- Understanding the implications of current health trends on the aroma of wet and dry cured meat products
- (2018) Mónica Flores MEAT SCIENCE
- Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods
- (2018) Mahdi Ghasemi-Varnamkhasti et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS
- (2018) Wenjiang Dong et al. FOOD CHEMISTRY
- Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
- (2018) Erick Saldaña et al. FOOD RESEARCH INTERNATIONAL
- Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages
- (2018) Pengxue Liu et al. MEAT SCIENCE
- Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing
- (2017) Yang Yang et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Volatile flavor constituents in the pork broth of black-pig
- (2017) Jian Zhao et al. FOOD CHEMISTRY
- Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
- (2017) O.P. Soladoye et al. FOOD RESEARCH INTERNATIONAL
- Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose
- (2017) Lihua Gao et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production
- (2017) Marianthi Sidira et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression
- (2017) Shiqing Song et al. MEAT SCIENCE
- Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose
- (2016) Wenjian Yang et al. FOOD CHEMISTRY
- Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
- (2016) E. Ledesma et al. FOOD CONTROL
- Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue
- (2014) M.L. Rodriguez-Mendez et al. FOOD CHEMISTRY
- Consumer preference, behavior and perception about meat and meat products: An overview
- (2014) Maria Font-i-Furnols et al. MEAT SCIENCE
- Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)
- (2013) Angelina Sansone-Land et al. FOOD CHEMISTRY
- Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour
- (2013) Wen-Chieh Sung JOURNAL OF FOOD AND DRUG ANALYSIS
- Integration of continuous biofumigation with Muscodor albus with pre-cooling fumigation with ozone or sulfur dioxide to control postharvest gray mold of table grapes
- (2009) Franka Mlikota Gabler et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME
- (2008) Ai-Nong Yu et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started