Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose - Shi, Jie; Nian, Yingqun; Da, Dandan; Xu, Xinglian; Zhou, Guanghong; Zhao, Di; Li, Chunbao (Food science & technology, 2020)
Keywords: acetic acid; Braised sauce spareribs; cineole; Electronic nose; fatty acids; Flavor; flavor compounds; gas chromatography-mass spectrometry; ginger; linalool; odors; pepper; rice wines; solid phase microextraction; soy sauce; SPME-GC-MS; vinegars; Volatile compounds; Zanthoxylum bungeanum; SPME-GC-MS; Volatile compounds; Flavor; Electronic nose; Braised sauce spareribs