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The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat

In order to investigate the composition and differences in volatile organic compounds (VOCs) in yak and cattle-yak meat and determine the key metabolites and metabolic pathways related to flavor formation. In this study, the VOCs and non-volatile metabolites in Longissimus dorsi muscle of two groups...

Celý popis

Uloženo v:
Hlavní autoři: Ben Zhang, Mengli Cao, Xingdong Wang, Shaoke Guo, Ziqiang Ding, Yandong Kang, Liyan Hu, Lin Xiong, Jie Pei, Yi Ma, Xian Guo
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2024-07-01
Edice:Foods
Témata:
yak
cattle-yak
GC-IMS
GC-MS
VOCs
metabolites
On-line přístup:https://www.mdpi.com/2304-8158/13/15/2364
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