Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry, Electronic Nose and Electronic Tongue
LIU Xin, MU Baide, JU Ming, CUI Fushun, LI Guanhao, PIAO Chunxiang, CUI Mingxun
(Food Research Center of Yanbian University, Yanji 133000, China)
LIU Xin, MU Baide, JU Ming, CUI Fushun, LI Guanhao, PIAO Chunxiang, CUI Mingxun. Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry, Electronic Nose and Electronic Tongue[J]. FOOD SCIENCE, 2022, 43(6): 246-256.