Abstract:Taste and aroma profiles of Daokou red-cooked chickens (DRCs) were analysed using different techniques and methods. Multivariate data analysis revealed that e-nose and e-tongue could successfully discriminate DRCs of various sources based on their taste and aroma profiles. Flavour nucleotide content and umami concentration of breasts were higher than those of thighs. Additionally, a fingerprint was established to analyse the distribution of different volatile compounds using gas chromatography-ion mobility spe… Show more
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