Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the...

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Bibliographic Details
Main Authors: Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Poultry Science
Subjects:
HS–GC–IMS
smoked chicken
poultry product
volatile compound
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120306404

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