Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry
Linlin He,
Rui Chen,
Fei Lan
et al.
Abstract:Steamed chicken breast meat attracts people for its unique flavor and nutritional benefits. In this study, the sensory evaluation of Lueyang black chicken breast meat during steaming was first performed, and their volatile organic compounds (VOCs) were further analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. The sensory results demonstrated that the Lueyang black chicken breast meat steamed for 15–30 min was more acceptable in taste, flavor, and chewiness. A total … Show more
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