Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
Abstract
The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB...
Paper Details
Title
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
Published Date
Jan 1, 2022
Journal
Volume
183
Pages
108658 - 108658
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