Advances in the application of odour fingerprinting techniques in meat products

Authors

LI Yue-ming, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China ；Institute of Staple Food Processing Technology, Institute of FoodScience and Technology CAAS, Harbin, Heilongjiang 151900 , China
HAN Bing, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
WANG Jun-ru, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
PAN Lei, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
XU Yi-meng, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
ZHANG Gen-sheng, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China

Abstract

This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.

Publication Date

6-30-2022

First Page

210

Last Page

215,225

DOI

10.13652/j.spjx.1003.5788.2022.60009

Recommended Citation

Yue-ming, LI; Bing, HAN; Jun-ru, WANG; Lei, PAN; Yi-meng, XU; and Gen-sheng, ZHANG (2022) "Advances in the application of odour fingerprinting techniques in meat products," Food and Machinery: Vol. 38: Iss. 5, Article 36.
DOI: 10.13652/j.spjx.1003.5788.2022.60009
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/36

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