The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning

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DOI:10.1016/j.foodchem.2025.142847
作者：Binghui Zhang ,?Ying Wang ,?Jinpeng Wang ,?Yuemei Zhang ,?Wei Wang ,?Jinxuan Cao ,?Baohua Kong ,?Wendi Teng
文献类型：期刊论文
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Elsevier

Abstract：Unique organoleptic and flavor attributes of Jinhua ham are associated with their qualities. However, methods for quickly predicting the grade of hams, sensory scores and key flavor substanc

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