Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC – MS - Li, Heyan; Yao, Ling; He, Hongying; Xu, Yu; Huang, Jianhua; Song, Zhihua; Wang, Xingguo; Wang, Xiaosan (Flavour and fragrance journal, 2025)
Keywords: Aldehydes; Aroma; Bones; Chickens; electronic nose; Electronic noses; Flavors; Gas chromatography; headspace analysis; Heterocyclic compounds; Hydrolysates; Ketones; Maillard reaction; Maillard reaction products; Mass spectrometry; Mass spectroscopy; odors; Poultry; Reaction time; temperature; Umami; Volatile compounds