Food chemistryAnimalsOdorantsChickensGas Chromatography-Mass SpectrometryTaste
Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on HS-SPME-GC-MS.
Mengshuang Li, Hao Tan, Lu Yang, Yaolin Zhou, Huize Tan, Hongtao Lei, Xiaoqun Wei
Published: 202510.1016/j.foodchem.2025.146255
Abstract
The unique flavor of Qingyuan Chicken (QYC) drives consumer preference. This study developed a robust model profiles QYC flavor and predicts quality grade for market needs. Quantitative descriptive sensory analysis generated seven sensory attributes:…
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