气-质色谱法测定发酵猪肉风味物质的研究

doi:10.7506/rlyj1001-8123-201202009

Download: PDF (164 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract In this study, the flavor substances in fermented pork were extracted by solid phase micro extraction （SPME） and then separated and identified by gas chromatography mass spectrometry （GC-MS）. The results showed that the main flavor substances in fermented meat products were aldehydes, alcohols, esters, acids and ketones.

Key words： fermented pork flavor substances GC-MS

:

TS201.21

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	DU Xi-ling

Cite this article:

DU Xi-ling. Determination of Flavor Substances in Fermented Pork by GC-MS[J]. Meat Research, 2012, 26(2): 34-36.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201202009 OR https://www.rlyj.net.cn/EN/Y2012/V26/I2/34

[1]	SUN Qian;LUO Yongkang. Research on Isolation and Decolourization Technology of Antioxidative Porcine Hemoglobin Peptides[J]. Meat Research, 2009, 23(2): 18-20.