Abstract：Electronic nose was used to detect changes in volatile flavor compounds of spiced beef during cooking. Classification analysis of samples with different cooking times was conducted by using principal component analysis (PCA), loadings analysis (LA) and linear discriminant analysis (LDA). Our results illustrated that different cooking times had a great effect on spiced beef flavor, and 4 h cooking was the most favorable for the formation of flavor compounds.
贡慧；史智佳；杨震；田寒友；乔晓玲. 电子鼻快速检测不同煮制时间的酱牛肉风味[J]. 肉类研究, 2014, 28(11): 38-41.
GONG Hui;SHI Zhijia;YANG Zhen;TIAN Hanyou;QIAO Xiaoling. Rapid Detection of Flavor Compounds in Spiced Beef with Different Cooking Times by Electronic Nose. Meat Research, 2014, 28(11): 38-41.
2014, Vol. 28 
