Original paper

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

LWT6.00
Volume: 140, Pages: 110764 - 110764
Published: Apr 1, 2021
Abstract
This study evaluated the effect of different sugar smoking times on the flavour profiles of chicken drumsticks using an electronic nose (E-nose), electronic tongue (E-tongue), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The moisture content, water activity, pH, and L*-value decreased from 71.26% to 65.23%, 0.987 to 0.979, 6.66 to 5.36, and 61.84 to 52.34, respectively (P < 0.05). The a*-value...
Paper Details
Title
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS
Published Date
Apr 1, 2021
Journal
Volume
140
Pages
110764 - 110764
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