DOI: 10.1039/d6ra03024f ISSN: 2046-2069
Flavor characteristics of Shitou goose meat cooked using different methods based on sensory analysis and GC-IMS technology
Guoliang Wang, Yinglin Su, Xuehua Wu, Haixiang Nan, Guoyang Zhang, Peiyan Cen, Yingmei Jia, Fa Liu, Zhihui LuoThis study optimized processing parameters of plain-boiled and sauce-stewed Shitou goose meat, identified 76 volatile compounds via GC-IMS, and revealed spice-derived terpenoids drive their flavor differences.