ArticleMolecules (Basel, Switzerland)2024
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.Foods (Basel, Switzerland) · 2025Article
- Characterization and Evaluation of Taihe Black-Boned Silky Fowl Eggs Based on Physical Properties, Nutritive Values, and Flavor Profiles.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (
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