Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 233-238

  Yu, Ai Nong ^a,b   Sun, Bao Guo ^c   Tian, Da Ting ^b   Qu, Wan Yun ^b  

^a Key Laboratory of Biological Resources Protection and Utilization of Hubei Province   (China)

^b HUBEI UNIVERSITY FOR NATIONALITIES   (China)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

GC MS; Meat; Smoke cured bacon; Solid phase microextraction; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ALKANE DERIVATIVE; DIMETICONE; DIVINYLBENZENE; FURAN DERIVATIVE; KETONE DERIVATIVE; PHENOL DERIVATIVE; SULFIDE; THIOL DERIVATIVE; VOLATILE AGENT;

ARTICLE; CHINA; DISTILLATION; GAS CHROMATOGRAPHY; GLYCATION; ISOLATION PROCEDURE; MASS SPECTROMETRY; MEAT; OXIDATION; QUANTITATIVE ANALYSIS; SMOKING; SOLID PHASE MICROEXTRACTION;

EID: 41549143520     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.040     Document Type: Article

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