GC x GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Li, WQ; Chen, YP; Blank, I; Li, FY; Li, CB; Liu, Y

Liu, Y (corresponding author), Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.

FOOD RESEARCH INTERNATIONAL, 2021; 142 ():

Abstract

Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic compounds (VOCs) of six selected Chinese......

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