Mechanism of warmed-over flavor formation in reheated prepared chicken soup revealed by combined gas chromatography-olfactometry-mass spectrometry and nonvolatile component analysis

LI Yifang, WANG Han, LI Yi, LI Jiayi, LIU Yi, DAI Ruitong, LI Xingmin, DENG Jiaolong, LIU Yana

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 367-377.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 367-377. DOI: 10.13995/j.cnki.11-1802/ts.045414

Mechanism of warmed-over flavor formation in reheated prepared chicken soup revealed by combined gas chromatography-olfactometry-mass spectrometry and nonvolatile component analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 367-377 https://doi.org/10.13995/j.cnki.11-1802/ts.045414

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