八醛
气味
己醛
电子鼻
化学
庚烷
风味
食品科学
芳香
感官分析
色谱法
脂质氧化
气相色谱法
有机化学
心理学
催化作用
神经科学
抗氧化剂
醛
作者
Gaiming Zhao,Jiali Zhang,Sen Wang,Xiaoling Yu,Qiuhui Zhang,Chaozhi Zhu
标识
DOI:10.1016/j.fochx.2024.101242
摘要
To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase (
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