9/6/2023 0 Comments Statistix 8.1 software![]() This study revealed that the different smoked materials greatly influenced the flavor and sensory properties of bacon. Correlation analysis showed that the E-nose and E-tongue data were highly correlated with contents of alcohols, aldehydes, and ketones. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher than in bacon smoked with other woodchips ( P 0.05). Review Comments (3) Questions & Answers (4) Update program info. ![]() This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. It is a statistical analysis program you can use to quickly analyze your data.
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