Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

<div>Spectra of GC-IMS in four breast meat (note: Z0, Z5, Z15, and Z30 represent samples of Lueyang black chicken breast meat steamed for 0, 5,15, and 30 min, respectively). (a) 3D spectra. (b) 2D top view spectra. (c) 2D difference spectra.</div>

Journal of Food Quality

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Figure 2

Figure 2: Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry 