Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets

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Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets

To investigate the effects of high-temperature steam sterilization (121, 126, and 134 ℃) on volatile components and aroma characteristics of Gushi goose nuggets: A characteristic Xinyang tourism food product, sensory evaluation coupled with headspace solid-phase microextraction gas chromatography-ma...

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Bibliographic Details
Main Authors:	Yang YU, Zhou ZHOU, Meng CAO, Junyue HE, Ying ZHOU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-07-01
Series:	Shipin gongye ke-ji
Subjects:	gushi goose nuggets high-temperature steam sterilization temperatures flavor substances partial least squares discriminant analysis relative odor activity value principal component analysis
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020050
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