Concepedia

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin, Baohua Kong

Meat Science · 2020 · 161 citations · 48 references

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistryFood EngineeringFermented Meat ProductsFlavor ChemistryFlavor DevelopmentFlavor EvaluationFood FermentationMeat FlavorDry Fermented SausagesElectronic Nose SpectroscopyElectronic Nose SystemsElectronic Tongue AnalysisFlavor Profile EvaluationFlavour Quality EvaluationFood Flavor AnalysisFunctional Properties Of Fermented Foods

References

48

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

Agriculture, Food Science, Sustainable Agriculture +12

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

Agriculture, Nutrition, Nutritional Sciences +14

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Wenjiang Dong, Rongsuo Hu, Yuzhou Long et al. · Food Chemistry · 2018 · 306 citations

Agriculture, Food Science, Food Analysis +16

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 304 citations

Agriculture, Food Science, Microbiology +17

Electronic noses and tongues to assess food authenticity and adulteration

Miguel Peris, Laura Escuder‐Gilabert · Trends in Food Science & Technology · 2016 · 269 citations · Full text

Agriculture, Food Science, Food Analysis +13