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  • 中文期刊(566297)
  • 外文期刊(4)
  • 会议论文(35908)
  • 获奖成果(7190)
  • 专利(42595)

期刊名称

  • food research international(1)
  • foods(1)
  • lwt-food science and technology(1)
  • molecules(1)

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关键词

  • characterization; discrimination; chinese marinated pork hocks; odour activity value; key odour-active compounds; potential flavour markers(1)
  • gc-ms/o; e-nose; pork breeds; odour-active compounds; potential flavour markers(1)
  • stewed pork; seasoning formulations; volatile components; gas chromatography-mass spectrometry; olfactometry (gc-ms; o); two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (gc × gc-tofms); principal component analysis (pca)(1)
  • traditional and high-temperature stewed pork; enzymatic degradation; maillard reaction; volatile compounds; non-volatile compounds(1)

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作者

  • Han, Dong AND Zhang, Chun-Hui AND Han, Dong AND Fauconnier, Marie-Laure(0)

机构

  • chinese acad agr sci, inst food sci & technol, lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(3)
  • beijing technol & business univ, lab mol sensory sci, beijing 100048, peoples r china(1)
  • chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
  • jiangsu chaoyue agr dev co ltd, wuxi 214000, jiangsu, peoples r china(1)
  • univ liege, gembloux agrobio technol, b-25030 gembloux, belgium(1)
  • univ liege, gembloux agrobio technol, lab chem nat mol, b-5030 gembloux, belgium(1)
  • univ liege, lab chem nat mol, gembloux agrobio tech, b-5030 gembloux, belgium(1)
  • univ liege, lab chem nat mol, gembloux agrobio technol, b-5030 gembloux, belgium(1)

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年份

  • 2021(2)
  • 2020(1)
  • 2019(1)
科研产出
资源类型: 外文期刊
作者:Han, Dong(精确检索)
作者:Zhang, Chun-Hui(精确检索)
作者:Han, Dong(精确检索)
作者:Fauconnier, Marie-Laure(精确检索)
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共4条记录
1Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

作者：

机构：

来源：MOLECULES

关键词： characterization; discrimination; Chinese marinated pork hocks; odour activity value; key odour-active compounds; potential flavour markers

年份：2019

2Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc x (Landrac x Yorkshire) pigs by volatiles profiling and chemometrics analysis

作者：

机构：

来源：FOOD RESEARCH INTERNATIONAL

关键词： GC-MS/O; E-nose; Pork breeds; Odour-active compounds; Potential flavour markers

年份：2020

3Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

作者：

机构：

来源：FOODS

关键词： stewed pork; seasoning formulations; volatile components; gas chromatography-mass spectrometry; olfactometry (GC-MS; O); two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS); principal component analysis (PCA)

年份：2021

4Characterization and comparison of flavor compounds in stewed pork with different processing methods

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Traditional and high-temperature stewed pork; Enzymatic degradation; Maillard reaction; Volatile compounds; Non-volatile compounds

年份：2021

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